New York Times Lobster Thermidor Recipe

ingredients

4 live lobsters (1.5 pounds each)
3/4 cup butter
1 cup chopped mushrooms
salt and fresh black pepper
1/2 cup soft bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoon Maggi seasoning
Tabasco sauce
4 teaspoons parsley, chopped
4 teaspoons pimiento, chopped
3/4 cup sherry
1/4 cup cognac
2 cups heavy cream
4 egg yolks
1/2 cup Parmesan cheese, grated
paprika

directions

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.

Preheat oven to a moderate 350 degrees F.

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

Add the lobster meat, crumbs, seasonings, sherry, 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 fifteen minutes. Serve.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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