New York Times Lobster Thermidor

Recipe Ingredients

4		Live lobsters - 1 1/2 lb ea
3/4 cup	148g / 5.2oz	Butter
1 cup	146g / 5.1oz	Chopped mushrooms
		Salt and fresh black pepper
1/2 cup	73g / 2.6oz	Soft bread crumbs
1 tablespoon	15ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Maggi seasoning
		Tabasco sauce
4 teaspoons	20ml	Parsley - chopped
4 teaspoons	20ml	Pimento - chopped
3/4 cup	177ml	Sherry
1/4 cup	59ml	Cognac
2 cups	474ml	Heavy cream
4		Egg yolks
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
		Paprika

Recipe Instructions

1. Cook the lobster. Cool, clean and slice the meat. 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 (350F)

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, sherry, 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.

Source:
TASTE SHOW #TS4864

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