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| Home -> [Entrees, Seafood] -> [New york times lobster thermidor Recipe] |
New york times lobster thermidor
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Seafood |
Rating: |
0 |
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Ingredients:
| 4
| | Live lobsters, 1 ?lb ea | | 3/4
| cup | Butter | | 1
| cup | Chopped mushrooms | | | Salt & fresh black pepper | | 1/2
| cup | Soft bread crumbs | | 1
| tbsp | Worcestershire sauce | | 1 1/2
| tsp | Maggi seasoning | | | Tabasco sauce | | 4
| tsp | Parsley, chopped | | 4
| tsp | Pimento, chopped | | 3/4
| cup | Sherry | | 1/4
| cup | Cognac | | 2
| cup | Heavy cream | | 4
| | Egg yolks | | 1/2
| cup | Parmesan cheese, grated | | | Paprika |
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Procedures:
| 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). | | 7 | Heat ?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. |
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