Lobster Thermidor Recipe

Simmer lobster in heavily salted water 15 to 20 minutes, until a leg detaches easily from the body. Drain; cool. Crack claws; remove meat. Cut into small pieces. Remove everything from body and tail; reserve tomalley and meat. Cut meat into small pieces. Place clean shells on rack in open broiling pan; tuck tails under grid to keep from curling.

Heat 1 stick butter in skillet. Saute mushrooms 2 minutes; stir frequently. Add flour; stir until it disappears. Add lobster meat, Worcestershire sauce, parsley, brandy, cream; stir until it barely reaches boiling point. Stir a little sauce into egg yolks beaten with tomalley; pour eggs into sauce. Heat well, but do not boil; season with salt and peper. Fill shells with mixture. Sprinkle with Parmesan; dot with the remaining butter. Bake in preheated 350 degree oven until bubbling. 4 servings