Это предварительный просмотр рецепта "New York Times Lobster Thermidor".

Рецепт New York Times Lobster Thermidor
by Global Cookbook

New York Times Lobster Thermidor
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Ингредиенты

  • 4 x Live lobsters, 1 1/2 lb ea
  • 3/4 c. Butter
  • 1 c. Minced mushrooms
  •     Salt & fresh black pepper
  • 1/2 c. Soft bread crumbs
  • 1 Tbsp. Worcestershire sauce
  • 1 1/2 tsp Maggi seasoning
  •     Tabasco sauce
  • 4 tsp Parsley, minced
  • 4 tsp Pimento, minced
  • 3/4 c. Sherry
  • 1/4 c. Cognac
  • 2 c. Heavy cream
  • 4 x Egg yolks
  • 1/2 c. Parmesan cheese, grated
  •     Paprika

Инструкции

  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 pcs.
  2. Crack the large claws, remove meat and cube. Reserve the shells. 2.. Preheat oven to moderate (350 deg.F) 3.. Heat 1/2 c. of the butter, add in the mushrooms and cook three min. Season with salt and pepper. 4.. Add in the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks.
  3. Mix well. 5.. Fill the lobster shells with the mix, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika. 6.. Place in a shallow pan and bake fifteen min. Serve immediately.