Title: New York Times Lobster Thermidor
Categories: Shellfish Main
Yield: 4 Servings
| 4 | | Live lobsters, 1 1/2 lb ea |
| 3/4 | c | Butter |
| 1 | c | Chopped mushrooms |
| | | Salt & fresh black pepper |
| 1/2 | c | Soft bread crumbs |
| 1 | tb | Worcestershire sauce |
| 1 1/2 | ts | Maggi seasoning |
| | | Tabasco sauce |
| 4 | ts | Parsley, chopped |
| 4 | ts | Pimento, chopped |
| 3/4 | c | Sherry |
| 1/4 | c | Cognac |
| 2 | c | Heavy cream |
| 4 | | Egg yolks |
| 1/2 | c | 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.