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.
122,717 14.5/5 for 31 ratings
Grade this recipe: Last modified on: January 22th 2012
For 8 people, you will need:
8 lobsters tail
6 tablespoons Port
4 tablespoons 
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 7 min. | 28 min. | 35 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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 100 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.
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 300 ml 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. .Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,972 Kcal or 12,443 Kj | 133 gr | 81 gr | 197 gr |
| 149 % | 51 % | 8 % | 30 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 221 Kcal or 925 Kj | 10 gr | 6 gr | 15 gr |
| 11 % | 4 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 371 Kcal or 1,553 Kj | 17 gr | 10 gr | 25 gr |
| 19 % | 6 % | 1 % | 4 % |
How much will it cost?
- For 8 people : 30.63 €
- Per person : 3.83 €
Note : These prices are only approximate.
Source
Based on a recipe by Ginette Mathiot.More recipes?
This recipe uses (among others) | Cream: You can get more informations, or check-out other recipes which use it, for example: Apple macaronade, Nanou's tuna tart, Mushroom buckwheat pancakes, Potimarron (Japanese chestnut pumpkin) purée, Crunchy verrines, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Rice pudding with fruit and nuts, Smoked eggs, Caramelized pear custard tart, Spinach Omelette, Béarnaise sauce, ... All |
 | Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Coq au vin, Paté en croute (terrine in a pie crust), Cocktail sauce, Crème de foie gras, Foie gras cured in salt, ... All |
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