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
12 people
8 IngredientsLast modified on: January 22th 2012
12 lobsters tail
5.5 oz 
9 tablespoons Port
12 tablespoons Brandy (Cognac or Armagnac)
6 tablespoons 
15.8 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 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 5.5 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 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 15.8 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 | 200 RDI=80 % | 120 RDI=10 % | 300 RDI=50 % | 4,460 RDI=220 % | 18,670 RDI: 220 % |
| 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 12 people : 45.95 €
- 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: Baker's chicken and potato tart, Potimarron (chestnut pumpkin) "au gratin", Chocolate cream, Chicken and mushroom pie, Chocolate ganache, ... See them all 117
Butter
Like these other recipes: Baked apples from St Aubin le Vertueux, Mushrooms on toast, French style, Chocolate almond cookies, Nachos, Langoustine sabayon tart, ... See them all 477
Brandy (Cognac or Armagnac)
Like these other recipes: Cocktail sauce, Coq au vin, Paté en croute (terrine in a pie crust), Home-made terrine of foie gras, Rabbit terrine, ... See them all 14
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