Lobster En Coquille
|Frozen lobster tails||8 Ounce (1 package)|
|Frozen condensed cream of shrimp soup||1 Can (10 oz), thawed|
|Milk||1⁄4 Cup (4 tbs)|
|Canned broiled sliced mushrooms||3 Ounce, drained (1 can)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Cooking sherry||1 Tablespoon|
|Shredded sharp process cheese||1⁄4 Cup (4 tbs)|
Drop frozen lobster tails into boiling un-salted water to cover.
Bring water back to boiling; reduce heat, and simmer 15 minutes.
Drain lobster tails, then rinse under cold water till cool enough to handle.
Remove meat from shells; cut in bite-size pieces.
Combine with remaining ingredients except cheese.
Divide mixture between four shells or individual casseroles.
Top with shredded cheese.
Bake at 350° about 25 minutes or till hot through.
Trim each with a fluff of parsley; serve with lemon wedges.