Jimmy V’s Lobster Thermidor 


2 boiled lobsters

2 tablespoons diced sweet red pepper

handful of sliced fresh mushrooms

cup sherry

cup heavy cream

4 tablespoons grated parmesan cheese

2 tablespoons butter oil

2 tablespoons rue


Cut back off lobster. Clean body, then pick lobster tail and claw meat. Saut mushrooms, red peppers in butter oil until tender. Add sherry, lobster meat and saut one minute more. Add cream, bring to a simmer. Thicken with rue until firm. Add grated parmesan cheese, mix well. Divide and stuff of mixture in each lobster shell. Bake at 400 for 15 minutes then serve.

*Will keep in refrigerator for 1 to 2 days if you want to prepare ahead of time. If cool, adjust time to make sure its heated thoroughly. *