What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
New York Times Lobster Thermidor
- add review
- #79106
serves/makes:
ready in:
1-2 hrs
1-2 hrs
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.
added by
bettyboo123
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
see more new york recipes
reviews & comments