LOBSTER THERMIDOR

Lobster Thermidor*****

6 8-oz rock lobster tails 3 tbsp flour

1 1/2 c. milk 3 tbsp butter

3 tbsp soft butter 1- 3oz can mushrooms drained

1 med onion quartered 3 tbsp cream

2 tbsp white wine 2 sprigs chopped parsley

1/2 tsp Worcestershire 1/2 tsp dry mustard

1/4 tsp salt 1/8 tsp cayenne pepper

1 egg yolk slightly beaten grated Parmesan cheese

Fill a tall kettle about 2/3 full of water add 1 tsp salt per qt water and bring to boil. Add lobster tails to boiling water. Cover and bring to a rapid boil. Reduce heat and simmer 11 min. Drain; rinse under cold water till cool enough to handle. Place on a cutting board, side down, cut through and remove thin shell on underside of each tail. Carefully remove the meat; cut into 1/2-inch cubes & set aside. Reserve shells. Combine milk 3 tbsp butter and flour together with mixer low speed just till mixed. Empty into saucepan and cook, stirring constantly over low heat till thickened. Set Aside. Melt 3 tbsp butter in a small frying pan; add mushrooms.

Finely chop onion & add to mushrooms, sautÈ till onions are transparent, remove from heat & set aside. Mix Cream wine Parsley Worcestershire mustard salt and pepper. Divide the cooked white sauce into halves; take lobster onions mushrooms and other mixed ingredients and add to 1/2 the sauce. Cook over low heat just till heated. Place lobster shells in a shallow baking pan; refill shells with lobster mixture. Slowly stir slightly beaten egg yolk into remaining white sauce. Cook OVER hot water, stirring constantly till very thick, spoon over filling in lobster shells, sprinkle heavily with Parmesan cheese bake 25 min in a preheated oven to 325.