New york times lobster thermidor
Yield: 4 Servings
Ingredients:
- 4 Live lobsters
- 1 1/2 lb ea
- 3/4 c Butter
- 1 c Chopped mushrooms Salt & fresh black pepper
- 1/2 c Soft bread crumbs
- 1 tb Worcestershire sauce
- 1 1/2 ts Maggi seasoning Tabasco sauce
- 4 ts Parsley chopped
- 4 ts Pimento chopped
- 3/4 c Sherry
- 1/4 c Cognac
- 2 c Heavy cream
- 4 Egg yolks
- 1/2 c Parmesan cheese grated Paprika
- 1>. Cook and clean the lobsters. Twist off the claws
Instructions:
reserving the small claws for garnish. Remove meat from the bodies and cut into small pieces. Crack the large claws remove meat and cube. Reserve the shells. 2>. Preheat oven to moderate (350 deg.F) 3>. Heat 1/2 cup of the butter add the mushrooms and cook three minutes. Season with salt and pepper. 4>. Add the lobster meat crumbs seasonings sheery cognac cream and egg yolks. Mix well. 5>. Fill the lobster shells with the mixture sprinkle with cheese dot with the remaining butter and sprinkle with paprika. 6>. Place in a shallow pan and bake fifteen minutes. Serve immediately.
