New York Times Lobster Thermidor

Ready in 1 hour

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Salt & fresh black pepper
Tabasco sauce
4 ts Pimento; chopped
3/4 c Sherry
1 tb Worcestershire Sauce
2 c Heavy cream
4 Egg yolks
1 1/2 ts Maggi seasoning
4 ts Parsley; chopped
1/4 c Cognac
1/2 c Parmesan cheese; grated
1 c mushrooms; Chopped
4 1.5-pounds lobsters; Live
3/4 c Butter
1/2 c Soft bread crumbs

Original recipe makes 4



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.

Calories Per Serving: 1835 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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