Quick Lobster Thermidor from The Robert Carrier Cookbook by Robert Carrier
Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Reserve shells. Heat Cream Sauce; season to taste with a little dry sherry, dry mustard, ...
Ingredients
- butter
- paprika
- pinch of cayenne pepper
- 4 small cooked lobsters
- salt and freshly ground black pepper
- worcestershire sauce
- 4 tablespoons grated parmesan
- ¾ pint rich cream sauce
- dry sherry
- 1 level teaspoon dry mustard
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