Search
by Ingredient

New York Times Lobster Thermidor

StarStarStarHalf starEmpty star

Your rating

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 servings

Prep

45 min

Cook

15 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 each lobsters
live, 1 1/2 pounds each
* Camera
¾ cup butter
Camera
1 cup mushrooms
chopped
* Camera
1 x salt and black pepper
fresh
* Camera
½ cup bread crumbs
soft
Camera
1 tablespoon worcestershire sauce
Camera
1 ½ teaspoons red hot pepper sauce
Camera
4 teaspoons parsley leaves
chopped
Camera
4 teaspoons pimentos
chopped
Camera
¾ cup sherry
* Camera
¼ cup cognac
* Camera
2 cups heavy whipping cream
Camera
4 each egg yolks
* Camera
½ cup Parmesan cheese
grated
Camera
1 x paprika
* Camera

Ingredients

Amount Measure Ingredient Features
4 each lobsters
live, 1 1/2 pounds each
* Camera
177 ml butter
Camera
237 ml mushrooms
chopped
* Camera
1 x salt and black pepper
fresh
* Camera
118 ml bread crumbs
soft
Camera
15 ml worcestershire sauce
Camera
7.5 ml red hot pepper sauce
Camera
2E+1 ml parsley leaves
chopped
Camera
2E+1 ml pimentos
chopped
Camera
177 ml sherry
* Camera
59 ml cognac
* Camera
473 ml heavy whipping cream
Camera
4 each egg yolks
* Camera
118 ml Parmesan cheese
grated
Camera
1 x paprika
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 82690% from fat
 % Daily Value *
Total Fat 83g 127%
Saturated Fat 52g 258%
Trans Fat 0g
Cholesterol 266mg 89%
Sodium 626mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 19g
Vitamin A 62% Vitamin C 11%
Calcium 26% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe