Name: Lobster Thermidor
Cook time: 50 minutes
Total time: 1 hour
Yield: Makes 4 servings
Ingredients: 2 (1 1/2-lb) live lobsters; 1/2 stick (1/4 cup) unsalted butter; 1/4 lb mushrooms, trimmed and thinly sliced; 1/2 teaspoon paprika; 1/8 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons medium-dry Sherry; 1 cup heavy cream, scalded; 2 large egg yolks

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Lobster Thermidor

None of us expected to fall in love with this dish when we tested it, but we all did. Most Thermidor recipes yield something that tastes stodgy and heavy, but this version, by 1940s Gourmet chef Louis P. De Gouy, is almost sleek.

Recipe notes

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