Lobster Tails Au Gratin
|Boiling water||2 Cup (32 tbs) (As Required)|
|Lemon||1⁄2 , juiced|
|Green onions||2 , thinly sliced|
|Celery stalks||1 , minced|
|Mushroom stems and pieces||1 Can (10 oz), drained|
|Minced fresh parsley||1 Teaspoon|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Dry mustard||1⁄2 Teaspoon|
|Dry sherry||2 Tablespoon|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Butter||1 Tablespoon (For Noodles)|
|Lemon pasta noodles||1 Cup (16 tbs), cooked, drained|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cover lobster tails with boiling water.
Add 1 teaspoon salt and lemon juice.
Cook 10 minutes with water at a slow boil.
Remove lobster meat from shells.
Keep shells intact.
Cut lobster meat in 1 inch pieces.
Heat butter in a medium saucepan.
Saute' onion, celery, mushrooms and parsley in butter until onion is golden.
Add soup, mustard, wine, sour cream and lobster pieces.
Heat through, stirring frequently.
Spoon mixture into shells.
Top with Cheddar cheese.
Broil 4 to 5 inches from heat until cheese melts.
Serve immediately with hot buttered Lemon Pasta noodles topped with grated Parmesan cheese.
Makes 4 servings.