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.
35 min.
Easy
8 people
8 IngredientsLast modified on: January 22th 2012
8 lobsters tail
3.6 oz 
6 tablespoons Port
8 tablespoons Brandy (Cognac or Armagnac)
4 tablespoons 
10.6 oz 
Times for this recipe
Preparation: 7 min.
Cooking: 30 min.
All in all: 35 min.
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Step by step recipe
Stage 1 - 7 min.
Cook the 8 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 3.6 oz 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 6 tablespoons Port and 8 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 10.6 oz 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 | 130 RDI=50 % | 80 RDI=8 % | 200 RDI=30 % | 2,970 RDI=150 % | 12,440 RDI: 150 % |
| Per 100 g | 9 RDI=4 % | 6 RDI=1 % | 10 RDI=2 % | 220 RDI=10 % | 930 RDI: 10 % |
| Per person | 20 RDI=6 % | 10 RDI=1 % | 20 RDI=4 % | 370 RDI=20 % | 1,560 RDI: 20 % |
How much will it cost?
- For 8 people : 30.65 €
- Per person : 3.85 €
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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
Like these other recipes: Alpine gratin, Stock-pot fish , Crunchy verrines, Potimarron (Japanese chestnut pumpkin) purée, Fish Mousselines, ... See them all 117
Butter
Like these other recipes: Flamiche, Colcannon, Sicilian Epiphany Pie, Cigarettes Russes (Piroulines), Scallops with sorrel and Noilly Prat, ... See them all 477
Brandy (Cognac or Armagnac)
Like these other recipes: Rabbit terrine, Crème de foie gras, Stuffed prunes, Terrine of foie gras, Coq au vin, ... See them all 14
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