|Butter||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Light cream||2 Cup (32 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Bite size cooked lobster chunks||2 Cup (32 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Hot cooked rice||1⁄2 Cup (8 tbs)|
In glass casserole, cook butter on ROAST (7) for 1 1/2 minutes or until melted.
Stir in mushrooms and onion.
Cook on HIGH (9) for 2 minutes or until tender.
Stir in flour; add cream, salt, garlic and mustard, stirring well.
Cook on ROAST (7) for 5 minutes or until thick; stir once during cooking.
Mix in lobster, Parmesan cheese and sherry.
Top with bread crumbs.
Cover; cook on ROAST (7) for 5 minutes or until hot.
Serve over rice.