Stuffed Broiled Lobster Tails
|Frozen lobster tails||36 Ounce, Defrosted (6 Pieces, 6 Ounce Each)|
|Lime juice/Lemon juice||1 Tablespoon|
|Diced mushrooms/1 can, 10 ounce, drained mushroom pieces||1 Cup (16 tbs)|
|Thick white sauce||1 1⁄4 Cup (20 tbs) (Hot)|
|Dry mustard||1⁄4 Teaspoon|
|Onion juice||2 Teaspoon|
|Egg yolks||2 , slightly beaten|
|Rum/Dry sherry||1⁄3 Cup (5.33 tbs) (Light / White)|
|Buttered crumbs||1⁄4 Cup (4 tbs)|
Snip underside of lobster tails lengthwise and cut out a 1 1/4 inch-wide strip of soft shell.
The small leaf-shaped orange and black feelers attached to edges of the back shell may be left intact.
Pull out lobster meat and dice.
Wash and dry lobster-tail shells and reserve.
Stir-fry lobster meat on low heat in 3 tablespoons melted butter until lobster turns white.
Sprinkle with lime juice, salt and pepper and scrape into a bowl.
Melt 1 tablespoon butter in the same pan and add the mushrooms.
Stir-fry for about 1 minute.
Add to the lobster.
Prepare a thick white sauce in the top of a double boiler and add dry mustard, onion juice and egg yolks mixed with rum.
Cook and stir 2 or 3 minutes.
Add lobster-mushroom mixture and season to taste.
Dilute if necessary.
Fill the lobster shells generously with the mixture and sprinkle with Parmesan and buttered crumbs.
Bake at 350F for 20 minutes or until heated through, then broil quickly until lightly browned.
Leftover lobster filling can be frozen or refrigerated and used another time in patty shells or on toast points.