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New York Times Lobster Thermidor

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      Title: NEW YORK TIMES LOBSTER THERMIDOR
 Categories: Seafood, Main dish
      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.
 
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