Recipe - New York Times Lobster Thermidor

4 Live lobsters, 1 One half pound ea
Three fourths cup Butter
1 cup Chopped mushrooms
Salt & fresh black pepper
One half cup Soft bread crumbs
1 tablespoon Worcestershire sauce
1 One half teaspoon Maggi seasoning
Tabasco sauce
4 teaspoon Parsley, chopped
4 teaspoon Pimento, chopped
Three fourths cup Sherry
One fourth cup Cognac
2 cup Heavy cream
4 Egg yolks
One half cup 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 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, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini