Lobster Thermidor

It’s Lobster time!

Let’s go to French Cuisine for the day.

Who enjoys the sea, this is an easy luxurious French dish consisting of a creamy mixture of cooked lobster meat, cognac, served with an oven browned cheese crust, or stuffed into a lobster shell.

Serves 6


1 pound live lobster

1 quantity court-bouillon with salt or vinegar

1/2 cup butter

3/4cup creme fraiche

1/3 cup Madeira

1/3 cup cognac


cayenne pepper


Preheat the oven to 425 F.

Put the court-bouillon in a large pan and bring to a boil. Add the lobster and boil for about 10 minutes.

Remove the lobster and allow it to cool slightly.When it is cool enough to handle, remove the meat from the shell and chop into small dice.

Melt the butter in a large skillet,add the diced lobster and cook over medium heat for 5 minutes.

Pour in the creme fraiche, then add the Madeira and cognac. Season with salt and pepper.

Put the mixture into an ovenproof dish and Bake for 5 minutes before serving.

Cooking Tips: How to kill  Lobster?

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