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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.

152K 1× 4.4/5 based on 34 reviews

Last modified on: January 22^th 2012

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For 4 people, you will need:

1 4 lobsters tail
2 ¼ cup butter
3 3 tablespoons Port
4 4 tablespoons Brandy (Cognac or Armagnac)
5 2 tablespoons flour
6 0 litre cream
7 salt
8 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 7 min.

Cooking: 28 min.

All in all: 35 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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).

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.

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.

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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Shellfish, Milk, Gluten

How much will it cost?

For 4 people : 15.31 €
Per person : 3.83 €

Change currency:

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)

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The 1 comment already posted on this recipe

Since moving to Pennsylvania, I have not been able to get fresh seafood of any kind. I took it for granted, when I lived in New York, fresh seafood was but a stone throw away, {sigh} Lovely dish, jh. Thanks for sharing...
Posted by Louise january 22^th 2012 at 14:03 n° 1

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