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:For 12 people, you will need:
12 lobsters tail
0 kg 5 g 
9 tablespoons Port
12 tablespoons Brandy (Cognac or Armagnac)
6 tablespoons 
0 litre 15 ml 
How long will 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 12 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 0 kg 5 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 9 tablespoons Port and 12 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 15 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. .
Source
Based on a recipe by Ginette Mathiot.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,458 Kcal or 18,665 Kj | 200 gr | 122 gr | 296 gr |
| 223 % | 77 % | 11 % | 45 % |
| 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 12 people : 45.94 €
- 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: You can get more informations, or check-out other recipes which use it, for example: Sliced cauliflower with 3 cheeses, Scallops with cabbage julienne, Cream and herb dressing, Chocolate cream with a crunch, irish coffee mousse, New tiramisu, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Coconut sweetcrust pastry, Seafood feuillantines, Salmon "en papillote" with small vegetables, Pecan fruit rolls , Montbenoit's canapés, ... All |
 | Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Paté en croute (terrine in a pie crust), Pâté de campagne, Stuffed prunes, Rabbit terrine, Cocktail sauce, ... All |
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