Newburyport Turnpike, Lynnfield, Massachusetts

A mammoth glassed-in terrace overlooking Lake Suntaug gives diners here a changing scene with each season. Open for lunch and dinner, except Monday, the year round.

   Lobster Thermindor

• 1 1/4 pounds hot boiled lobster
• 6 medium mushrooms, cooked
• 1 teaspoon chopped parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon dry mustard
• 1/8 teaspoon salt
• few grains of pepper
• 1/2 teaspoon butter
• juice of 1/8 lemon
• 1 tablespoon sherry
• 1/2 cup cream sauce (see below)
• 1 tablespoon Parmesan cheese

Directions

1. Remove lobster meat from claws and body of lobster. Save shell to refill. Leave claws on - they will help shell to stand upright.

2. Cube meat and combine with mushrooms, chopped parsley, paprika, dry mustard, salt, pepper, butter, and lemon juice; sauté in melted butter.

3. Remove from fire. Add sherry. Add cream sauce (combine 1 cup cream, 3/4 ounce flour, 3/4 ounce butter)

4. Refill lobster shell with mixture. Sprinkle with cheese and bake in moderate oven. Serves 1.

This recipe appeared in the Ford Treasury of Favorite Recipes from Famous Eating Places published in 1950.

 The above illustration is an original painting by William Barrs.

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