New York Times Lobster Thermidor
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    live lobsters -- 1 1/2 lb ea
     3/4  cup           butter
   1      cup           chopped mushrooms
                        salt and fresh black pepper
     1/2  cup           soft bread crumbs
   1      tablespoon    Worcestershire sauce
   1 1/2  teaspoons     Maggi seasoning
                        Tabasco sauce
   4      teaspoons     parsley -- chopped
   4      teaspoons     pimento -- chopped
     3/4  cup           sherry
     1/4  cup           cognac
   2      cups          heavy cream
   4                    egg yolks
     1/2  cup           parmesan cheese -- grated
                        paprika
 

Preparation:

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.