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Lobster Thermidor

American.Gourmet's picture
Ingredients
  Live lobsters 6 Pound (4 Whole, 1 1/2 Pounds Each)
  Butter 3⁄4 Cup (12 tbs)
  Chopped mushrooms 1 Cup (16 tbs)
  Freshly ground black pepper To Taste
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Maggi seasoning 1 1⁄2 Teaspoon
  Tabasco sauce To Taste
  Chopped parsley 4 Teaspoon
  Chopped pimento 4 Teaspoon
  Sherry 3⁄4 Cup (12 tbs)
  Cognac 1⁄4 Cup (4 tbs)
  Heavy cream 2 Cup (32 tbs)
  Egg yolks 4
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Paprika To Taste
  Salt To Taste
Directions

1. Cook and clean the lobsters as for boiled live lobster. 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° F.).
3. Heat one-half 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Sprinkling
Dish: 
Curry
Ingredient: 
Lobster
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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