New York Times Lobster Thermidor (#1246)

Serves
Ready
4
1
Hours
Prep
Cook
45
Minutes
15
Minutes
Categories
Seafood Main
Share This Recipe

Ingredients

  • 4 Lobsters live, 1 1/2 pounds each
  • 3/4 cup Butter
  • 1 cup Mushrooms chopped
  • 1 Salt And Black Pepper fresh
  • 1/2 cup Bread Crumbs soft
  • 1 Tbsp Worcestershire Sauce
  • 1 1/2 tsp Red Hot Pepper Sauce
  • 4 tsp Parsley Leaves chopped
  • 4 tsp Pimentos chopped
  • 3/4 cup Sherry
  • 1/4 cup Cognac
  • 2 cups Heavy Whipping Cream
  • 4 Egg Yolks
  • 1/2 cup Parmesan Cheese grated
  • 1 Paprika

Directions

  1. Cook and clean the lobsters.
  2. Twist off the claws, reserving the small claws for garnish.
  3. Remove meat from the bodies and cut into small pieces.
  4. Crack the large claws, remove meat and cube.
  5. Reserve the shells.
  6. Preheat oven to moderate (350° f/180° c)
  7. Heat 1/2 cup of the butter, add the mushrooms and cook three minutes.
  8. Season with salt and pepper.
  9. Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks.
  10. Mix well.
  11. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika.
  12. Place in a shallow pan and bake fifteen minutes.
  13. Serve immediately.
Source: {{url}}