New York Times Lobster Thermidor Recipe
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Ingredients : New York Times Lobster Thermidor Recipe
4 Live lobsters, 1 1/2 lb ea
3/4 cup Butter
1 cup Chopped mushrooms
Salt & fresh black pepper
1/2 cup Soft bread crumbs
1 tbsp Worcestershire sauce
1 1/2 tsp Maggi seasoning
Tabasco sauce
4 tsp Parsley, chopped
4 tsp Pimento, chopped
3/4 cup Sherry
1/4 cup Cognac
2 cup Heavy cream
4 Egg yolks
1/2 cup Parmesan cheese, grated
Paprika
1>. Cook 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. 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.
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