New York Times Lobster Thermidor

Ingredients

4 live lobsters
170 gr butter
130 gr mushrooms
55 gr soft bread crumbs
16 ml worcestershire sauce
7 gr maggi seasoning
2 gr parsley
12 gr pimento
180 ml sherry
60 ml cognac
475 ml cream
4 egg yolks
40 gr parmesan cheese

Instructions

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 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.