|Half and half/Milk||1 1⁄4 Cup (20 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Lobster tails||30 Ounce (3 Pieces, 10 Ounce Each, Fresh / Frozen, Thawed)|
|Butter/Margarine||3 Tablespoon, melted|
|Red pepper||1 Dash|
|All purpose flour||3 Tablespoon|
Bring water to a boil; add lobster tails.
Cover, reduce heat, and simmer 12 to 15 minutes.
Rinse with cold water.
Split and clean tails.
Cut lobster tail meat into 1/2 inch pieces, and set aside.
Saute sliced mushrooms and chopped onion in melted butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in sherry, mustard, salt, pepper, and lobster meat.
Spoon mixture into 6 (6 ounce) well greased baking shells or dishes; sprinkle each with Parmesan cheese and paprika.
Bake at 400° for 10 minutes or until lightly browned.