Lobster Thermidor
In this recipe, the lobster are cooked first in a court bouillon (stock), then the flesh is removed and cut into small pieces before being cooked with the cream and alcohol. The dish is browned in the oven to finish.
Last modified on: January 22th 2012
Keywords for this recipe:
4 lobsters tail
¼ cup 
3 tablespoons Port
4 tablespoons Brandy (Cognac or Armagnac)
2 tablespoons 
0 litre 
Times for this recipe
Preparation: 7 min.
Cooking: 28 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 7 min.
Cook 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).
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).
Stage 2 - 3 min.
Heat ¼ cup 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.
Stage 3 - 2 min.
Pour in 3 tablespoons Port and 4 tablespoons Brandy (Cognac or Armagnac) and continue cooking until the liquid has been absorbed.
Stage 4 - 3 min.
Sprinkle with flour and cook for a further 2 or 3 minutes, stirring constantly, until the lobster begins to brown slightly.
Stage 5 - 10 min.
Pour in 0 litre cream, salt and pepper. Turn down the heat and leave to thicken on low heat.
Check seasoning.
Check seasoning.
Stage 6 - 5 min.
Divide equally between small ramekins...
Stage 7 - 5 min.
... and finish in the oven for a few minutes, until browned on the top.
Stage 8
Serve piping hot in the ramekin.
Remarks
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.
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.
Keeping: A few days in a sealed container, before the final oven cooking. .
Source: Based on a recipe by Ginette Mathiot.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 30 % | 40 4 % | 100 20 % | 1,490 70 % | 6,220 70 % |
| Per 100 g | 9 4 % | 6 1 % | 10 2 % | 220 10 % | 930 10 % |
| Per person | 20 6 % | 10 1 % | 20 4 % | 370 20 % | 1,560 20 % |
How much will it cost?
- For 4 people : 15.31 €
- Per person : 3.83 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cream
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Butter
Like these other recipes: Diamond biscuits, Household cake (Gâteau de ménage), Fish in white wine, Baked sea bass fillet with lemon and tarragon, Sautéed oyster mushrooms, ... See them all 448
Brandy (Cognac or Armagnac)
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