New York Times Lobster Thermidor

Ingredients

Amount		Ingredient	Preparation
4	each	lobsters	live, 1 1/2 pounds each
3/4	cup	butter
1	cup	mushrooms	chopped
1	x	salt and black pepper	fresh
1/2	cup	bread crumbs	soft
1	tablespoon	worcestershire sauce
1 1/2	teaspoons	red hot pepper sauce (eg. Tabasco)
4	teaspoons	parsley leaves	chopped
4	teaspoons	pimento	chopped
3/4	cup	sherry
1/4	cup	cognac
2	cups	heavy whipping cream
4	each	egg yolks
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1	x	paprika

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 degrees F)

Heat 1/2 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.