*  Exported from  MasterCook  *
 
                      NEW YORK TIMES LOBSTER THERMIDOR
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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