This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
15.35 €
4 people
8 IngredientsLast modified on: January 22th 2012
4 lobsters tail
50 g 
3 tablespoons Port
4 tablespoons Brandy (Cognac or Armagnac)
2 tablespoons 
150 ml 
Times for this recipe
Preparation: 7 min.
Cooking: 30 min.
All in all: 35 min.
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).
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 50 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 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 150 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 40 RDI=4 % | 100 RDI=20 % | 1,490 RDI=70 % | 6,220 RDI: 70 % |
| 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 4 people : 15.35 €
- Per person : 3.85 €
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)
Cream
Like these other recipes: Tartiflette, Crispy spinach rolls, Grilled fillet of salmon with corn-salad cream, Elsa's Comtoise galette, Quartet of brassicas with cream , ... See them all 124
Butter
Like these other recipes: Polenta with spinach and soft-poached egg, Cabbage and cheddar quiche, Flognarde, Marchand de vin sauce, Citrus tart, ... See them all 498
Brandy (Cognac or Armagnac)
Like these other recipes: Coq au vin, Chilli langoustines, Pâté de campagne, Terrine of foie gras, Cocktail sauce, ... See them all 14
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.08 M4.5 7 min.
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used. August 8th 2013145 K 24.3 5 min.
How to choose an avocado well
It is not so easy to choose a good avocado, tasty and well ripe. Here are some tips to help you. June 28th 2011202 K4.4 1 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example. February 21th 2011301 K3.8 5 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-19)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe