New York Times Lobster Thermidor
Creamy, rich and so flavorful. Didn't have pimento, used fresh sweet red pepper instead, nothing was sophisticated during the preparation, but the flavor was so impressive!
Yield
4 servingsPrep
45 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lobsters
live, 1 1/2 pounds each |
*
|
| ¾ | cup | butter |
|
| 1 | cup |
mushrooms
chopped |
*
|
| 1 | x |
salt and black pepper
fresh |
*
|
| ½ | cup |
bread crumbs
soft |
|
| 1 | tablespoon | worcestershire sauce |
|
| 1 ½ | teaspoons | red hot pepper sauce |
|
| 4 | teaspoons |
parsley leaves
chopped |
|
| 4 | teaspoons |
pimentos
chopped |
|
| ¾ | cup | sherry |
*
|
| ¼ | cup | cognac |
*
|
| 2 | cups | heavy whipping cream |
|
| 4 | each | egg yolks |
*
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | x | paprika |
*
|
Trans-fat Free
Directions
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.
Preheat oven to moderate (350℉/180℃)
Heat ½ cup of the butter, add the mushrooms and cook three minutes.
Season with salt and pepper.
Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks.
Mix well.
Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika.
Place in a shallow pan and bake fifteen minutes.
Serve immediately.
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