|Mushrooms||4 Ounce, skinned and chopped|
|Tomatoes||8 Ounce, skinned and chopped|
|Sherry/White wine||3 Tablespoon|
|Cheese||2 Ounce, grated|
Fry the mushrooms and tomatoes in the hot fat until very soft.
Stir in the flour and cook for 3 minutes, then gradually add the milk.
Bring to the boil and cook until thickened.
Season well, then stir in the flaked lobster meat and sherry or wine.
Pile into the halved lobster shells, sprinkle cheese on top and brown under a hot grill.