New York Times Lobster Thermidor Recipe

Name: New York Times Lobster Thermidor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 each lobsters live, 1 1/2 pounds each, 3/4 cup butter, 1 cup mushrooms chopped, 1 x salt and black pepper fresh, and more.

Yes, New York Times Lobster Thermidor falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New York Times Lobster Thermidor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions