Recipe 4 All: New York Times Lobster Thermidor Recipe — Every recipe in the World on this site.

Recipe 4 All: New York Times Lobster Thermidor Recipe

New York Times Lobster Thermidor

Yield: 4 servings
4  Live lobsters, 1½ lb ea
¾cups Butter
1cups Chopped mushrooms
  Salt & fresh black pepper
½cups Soft bread crumbs
1tablespoon Worcestershire sauce
teaspoon Maggi seasoning
  Tabasco sauce
4teaspoon Parsley, chopped
4teaspoon Pimento, chopped
¾cups Sherry
¼cups Cognac
2cups Heavy cream
4  Egg yolks
½cups Parmesan cheese, grated

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 ½ 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.

Your New York Times Lobster Thermidor is ready. Good luck!

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