If you do not want to use live lobsters, substitute 6 lobster tails. It will take 6 tails to fill 4 shells. Good luck!


  • 4 live lobsters(1-1/2lb each), 1-1/2 sticks butter or margarine, 1/2lb mushrooms, washed, sliced, 1T flour, 1T Worcestershire sauce, 1T chopped parsley, 1/2c brandy, 2c heavy cream, 4 egg yolks, salt and white pepper to taste, Parmesan cheese


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

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Submitted 6/13/05.
Source: friend
Submitted By: Michelle Lamb
Lobster Thermidor