|Live lobsters||6 Large|
|Light cream||1 1⁄2 Cup (24 tbs) (Fresh)|
|Garlic||2 Clove (10 gm), chopped|
|Canned mushrooms||9 , cut up|
|Onion||1 , chopped|
|French mustard||3⁄8 Teaspoon|
|Salt||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3 Tablespoon|
|Butter||1 Cup (16 tbs) (3/4 Cup Butter, Plus 3 Level Tablespoons)|
|Sherry||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Parmesan cheese||4 Tablespoon|
Put the lobsters to boil for 30 minutes in a pot of water seasoned with the garlic, onion, salt, and pepper.
Let cool, remove from the pot, and cut in half.
Remove the meat from tails and claws or "feelers." Dice and set aside.
Save the shells.
Melt 3/4 cup butter in a pot, add the flour, and stir until smooth.
Add the cream and stir until the sauce is thick.
Take off the heat and set aside.
Saute the lobster meat and mushrooms in 3 tablespoons butter for 5 minutes.
Add the lobster meat and mushrooms, mustard, and parsley to the cream sauce, stir for 5 minutes, then add the sherry and stir in well.
Add paprika, then place the mixture in lobster shells, sprinkle with Parmesan cheese, put in a 450° oven, and bake for 15 minutes.