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Name: New York Times Lobster Thermidor
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Salt & fresh black pepper; Tabasco sauce; 4 ts Pimento chopped; 3/4 c Sherry; 1 tb Worcestershire Sauce; 2 c Heavy cream; Paprika; 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

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INGREDIENTS

Salt & fresh black pepper
Tabasco sauce
4 ts Pimento ; chopped
3/4 c Sherry
1 tb Worcestershire Sauce
2 c Heavy cream
Paprika
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

Servings

INSTRUCTIONS

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.

NOTES

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New York Times Lobster Thermidor

Salt & fresh black pepper
 Tabasco sauce
4 ts Pimento chopped
3/4 c Sherry
1 tb Worcestershire Sauce
2 c Heavy cream
 Paprika
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

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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Nutrition

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Serving Size: 1 Serving (1007g)
Recipe Makes: 4

Calories: 1835
Calories from Fat: 936 (51%)

Amt Per Serving		% DV

	Total Fat 104g	139 %
	Saturated Fat 50.8g	254 %
	Monounsaturated Fat 33.4g
	Polyunsanturated Fat 12g
Cholesterol 2324.4mg		715 %
Sodium 1707.2mg		59 %
Potassium 1575.7mg		41 %
Total Carbohydrate 33.5g		10 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 33g
Protein 164.1g		234 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1835

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