* Exported from MasterCook *

New York Times Lobster Thermidor

Recipe By : New York Times
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Lobster

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Live lobsters (1-1/2 lb ea)
3/4 c Butter
1 c Mushrooms -- chopped
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

ook and clean the lobsters. Twist off the claws, 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.

Preheat oven to moderate (350?F).

Heat 1/2 cup of the butter, add the mushrooms and cook 3 minutes.
Season with salt & pepper.

Add the lobster meat, crumbs, seasonings, sheery, cognac, cream,
and egg yolks. Mix well.

Fill the lobster shells with the mixture, sprinkle with cheese, dot
with the remaining butter and sprinkle with paprika.

Place in a shallow pan and bake for 15 minutes. Serve immediately.


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