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.
122,495 14.5/5 for 31 ratings
Grade this recipe: Last modified on: January 22th 2012
For 4 people, you will need:
4 lobsters tail
3 tablespoons Port
2 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 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 g 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 |
| 1,486 Kcal or 6,222 Kj | 67 gr | 41 gr | 99 gr |
| 74 % | 26 % | 4 % | 15 % |
| 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 4 people : 15.31 €
- 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: Chicken and mushroom pie, Mushroom Pancakes au Gratin, Purée of Jerusalem artichokes with foie gras, Spaghetti Carbonara, Cassoulet-style shepherd's pie., ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Baked apples from St Aubin le Vertueux, Green bean purée, Sicilian Epiphany Pie, Melting Epoisses on toast , Norwegian tartines, ... All |
 | Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Foie gras cured in salt, Stuffed prunes, Home-made terrine of foie gras, Armagnac marzipan, Rabbit terrine, ... All |
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