Portuguese Squid Stew, Lobster Thermidor & Roll – 195-Minute Recipe
A luxurious three‑course seafood feast inspired by the film Tony: a smoky Portuguese squid stew colored with ink, a rich lobster Thermidor baked in its shell with a tarragon‑cream sauce, and a classic lobster roll brushed with butter and lemon. Perfect for a special dinner or movie night.
Recipe by Binging with Babish · Structured by ReelsMeals
From: YouTube(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 lobster (for roll)
- 3 tbsp butter (for roll)
Portuguese Squid Stew
- 6 Yukon gold potatoes
- 1 Spanish onion
- 1 green bell pepper
- 1 red bell pepper
- 2 garlic
- 1/2 tsp fennel seed
- 1/2 tsp cumin seed
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp smoked paprika
- 1 tbsp sweet paprika
- Portuguese linguica sausage, to taste
- 1 tbsp vegetable oil
- 3/4 cup Spanish Rioja wine
- 1/4 cup Madeira wine
- 1 cup tomato passata
- 12 oz seafood stock (clam juice)
- 1/4 cup squid ink
- 2 cups water
- 1 tbsp apple cider vinegar
- 2 bay leaf
- salt, to taste
- black pepper, to taste
- 8 squid
Lobster Thermidor
- 1 lobster
- 1 egg yolk
- 1/4 cup heavy cream
- 2 tbsp butter
- 1 shallot
- 1 tbsp flour
- 2 tbsp brandy
- 1/2 cup milk
- 1 tbsp dry sherry
- 1/4 tsp mustard powder
- 1 tbsp tarragon
- Gruyère cheese, to taste
- salt, to taste
- black pepper, to taste
Lobster Roll
- 1 lobster
- 3 tbsp butter
- 1/2 lemon juice
- 2 roll bun
- salt, to taste
- black pepper, to taste
Instructions
- 1Squid Stew: Peel and cut the potatoes into 1‑inch pieces and set aside.
- 2Squid Stew: Finely chop the onion, green pepper, and red pepper; mince the garlic.
- 3Squid Stew: Toast fennel seed, cumin seed, crushed red pepper flakes, smoked paprika, and sweet paprika in a dry pan, then set aside as a spice mix.
- 4Squid Stew: Heat 1 tbsp vegetable oil in a Dutch oven, render the linguica sausage until crisp, then remove and set aside.
- 5Squid Stew: Saute the onion and both peppers in the same pot for 3–5 minutes until translucent.
- 6Squid Stew: Push the vegetables to the side and add the squid rings, searing for about 1 minute.
- 7Squid Stew: Add the minced garlic, spice mix, a pinch of salt, black pepper, Rioja wine, Madeira, tomato passata, seafood stock, squid ink, water, apple cider vinegar, and bay leaves.
- 8Squid Stew: Bring to a gentle simmer, partially cover, and cook low for 1½–2½ hours, adding more water if needed during the last 20 minutes.
- 9Squid Stew: Taste and adjust seasoning, then serve in stoneware mugs garnished with lime zest and parsley.
- 10Lobster Thermidor: Split the lobster lengthwise, remove the meat, and set the shells aside for later use.
- 11Lobster Thermidor: In a small bowl whisk together the egg yolk and heavy cream; set aside.
- 12Lobster Thermidor: Melt butter in a saucepan, add the chopped shallot and sauté 3–5 minutes until soft.
- 13Lobster Thermidor: Sprinkle flour over the shallots and toast 1–2 minutes, then add brandy and flame briefly.
- 14Lobster Thermidor: Gradually whisk in milk, then stir in dry sherry, the egg‑yolk‑cream mixture, mustard powder, and chopped tarragon; keep the sauce warm but not boiling.
- 15Lobster Thermidor: Fold the lobster meat into the sauce, spoon the mixture back into the lobster shells, top with grated Gruyère, and broil until the cheese is melted and golden.
- 16Lobster Thermidor: Garnish with parsley leaves and serve.
- 17Lobster Roll: Bring a pot of salted water with peppercorns, lemon wedges, bay leaves, and garlic cloves to a simmer; steam the lobster for about 20 minutes until the internal temperature reaches 139°F.
- 18Lobster Roll: Remove the lobster, let it cool, then extract the meat and chop into bite‑size pieces.
- 19Lobster Roll: Melt butter in a pan, add the lobster meat and the juice of half a lemon, tossing until the mixture becomes creamy and emulsified; season with salt and pepper.
- 20Lobster Roll: Toast the roll buns on all sides in a little butter, wipe excess butter, then fill with the lobster mixture.
- 21Lobster Roll: Serve the rolls with potato chips and lemon wedges.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast spices first
Toast the fennel, cumin, red pepper flakes, smoked paprika, and sweet paprika in a dry pan before adding liquids.
Add water near the end
During the last 20 minutes of simmering the stew, add extra water if needed.
Keep Thermidor sauce below boiling
Maintain the tarragon‑cream sauce warm but not boiling while incorporating the lobster meat.
Wipe excess butter from buns
After toasting the roll buns in butter, wipe off any excess butter before filling.
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Cooking context
3 hr 15 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Portuguese Squid Stew, Lobster Thermidor, and Lobster Roll?
- About 3 hours 15 minutes in total: 45 minutes of prep and 2 hours 30 minutes of cooking.
- How many servings does this Portuguese Squid Stew, Lobster Thermidor, and Lobster Roll recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Portuguese Squid Stew, Lobster Thermidor, and Lobster Roll recipe come from?
- It was shared by Binging with Babish on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.