Lobster Tails Thermidor
|Rock lobster tails||8 Ounce|
|Cheddar cheese||1⁄4 Cup (4 tbs), grated|
|Light cream||2 Cup (32 tbs)|
Boil unthawed lobster tails in boiling salted water, using 1 teaspoon salt per quart of water, and allowing 3 minutes longer than the ounce weight of largest tail (e.g. 11 minutes for 8-ounce tails.) Drain and cool.
With scissors cut away thin underside membrane completely, and with fingers pull out meat.
Snip lobster meat into chunks.
Rinse shells and drain thoroughly.
Refrigerate lobster meat and shells while preparing sauce.
In a 2-quart double boiler melt butter; stir in flour, nutmeg, dash of paprika, salt and sherry.
Slowly add cream, stirring constantly.
Add lobster chunks.
Cook over hot water, until just thickened.
Fill reserved shells with hot lobster mixture.
Sprinkle each with grated cheese and sprinkle lightly with paprika.
Arrange filled shells in foil-lined jelly-roll pan.
Broil 6 inches from source of heat until sizzling and just golden on top.