Lobster Thermidor

A recipe from cooking-ez.com
146K 14.4 January 22th 2012
Lobster Thermidor
Imprimer cette page - Remove photos

For 4 people, you will need:


PreparationCookingStart to finish
7 min.28 min.35 min.

Step by step recipe

1Cook the 4 lobsters tail in court bouillon, then remove the flesh from the shells and cut into pieces or slice.

Note: do not overcook the lobster or they will become rubbery. Use a thermometer if possible, and cook until the temperature at the centre of a tail reaches 60°C (140°F).
Lobster Thermidor : etape 25
2Heat 50 g butter in a large frying pan on high heat. When hot, tip in the lobster pieces and sauter (fry, tossing gently in the pan) for 2 or 3 minutes.Lobster Thermidor : etape 25
3Pour in 3 tablespoons Port and 4 tablespoons Brandy (Cognac or Armagnac) and continue cooking until the liquid has been absorbed.Lobster Thermidor : etape 25
4Sprinkle with flour and cook for a further 2 or 3 minutes, stirring constantly, until the lobster begins to brown slightly.Lobster Thermidor : etape 25
5Pour in 150 ml cream, salt and pepper. Turn down the heat and leave to thicken on low heat.

Check seasoning.
Lobster Thermidor : etape 25
6Divide equally between small ramekins...Lobster Thermidor : etape 25
7... and finish in the oven for a few minutes, until browned on the top.Lobster Thermidor : etape 25
8Serve piping hot in the ramekin.Lobster Thermidor : etape 25


The original very classy, but somewhat-dated recipe is for lobster Thermidor, but lobster or langoustines (Norway lobster) work very well.
In the original version, the flesh is put back into the shell rather than into ramekins, which is much prettier, but rather tricky to do. If you want to try it, stand the half-shells in a bed of coarse salt to keep them upright.
View this recipe : https://cooking-ez.com/poissons/recipe-lobster-thermidor.php
February 28th 2024.