New York Times Lobster Thermidor

• 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
• 4 teaspoons parsley leaves chopped
• 4 teaspoons pimentos 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

1. Cook and clean the lobsters.
2. Twist off the claws, reserving the small claws for garnish.
3. Remove meat from the bodies and cut into small pieces.
4. Crack the large claws, remove meat and cube.
5. Reserve the shells.
6. Preheat oven to moderate (350F/180C)
7. Heat 1/2 cup of the butter, add the mushrooms and cook three minutes.
8. Season with salt and pepper.
9. Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks.
10. Mix well.
11. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika.
12. Place in a shallow pan and bake fifteen minutes.
13. Serve immediately.

lobsters live, butter, mushrooms, salt, bread crumbs soft, worcestershire sauce, red hot pepper sauce, parsley, pimentos, sherry, cognac, heavy whipping cream, egg yolks, parmesan, paprika

Taken from recipeland.com/recipe/v/new-york-times-lobster-thermido-41047 (may not work)