New York Times Lobster Thermidor

Course : Seafoods
Serves: 4
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4 medium live lobsters -- 1 1/2 lb ea
3/4 cup butter
1 cup chopped mushrooms
1 teaspoon salt and fresh black pepper
1/2 cup soft bread crumbs
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maggi seasoning
1 teaspoon Tabasco sauce
4 teaspoons parsley -- chopped
4 teaspoons pimento -- chopped
3/4 cup sherry
1/4 cup cognac
2 cups heavy cream
4 large egg yolks
1/2 cup parmesan cheese -- grated
1 teaspoon paprika

Preparation / Directions:

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.

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