|Frozen lobster tails||6|
|Melted butter||5⁄8 Cup (10 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Cayenne pepper||1 Dash|
|Milk||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Place lobster-tails in boiling water to cover; bring to a boil.
Cook until tender; drain.
Remove lobster meat; dice.
Reserve shells; cut in half.
Pour 1/4 cup butter in saucepan.
Add mushrooms; saute until lightly browned.
Blend in flour; mix in mustard, nut- meg, cayenne pepper and salt.
Add milk and half and half gradually; cook, stirring constantly, until thick.
Stir small amount of hot mixture into egg yolks, stirring constantly; return yolk mixture to sauce, stirring gradually.
Cook until thickened, stirring con- stantly.
Stir in lemon juice, sherry and lobster meat; spoon into reserved shells.
Combine crumbs, cheese and remaining butter; sprinkle over lobster mixture.
Place on cookie sheet.
Bake at 400 degrees for 15 minutes.