Lobster Thermidore

         Ingredients:

• 2 live lobsters
  
• 2 tablespoons chopped onion
  
• 1 can (3 ounces) sliced mushrooms, drained
  
• 2 tablespoons butter (or margarine)
  
• 2 tablespoons flour
  
• ¼ teaspoon salt
  
• dash of pepper and paprika
  
• 1/2 cup light cream (20%)
  
• 1/2 cup chicken broth
  
• 1/2 teaspoon Worcestershire® sauce
  
• 1 egg yolk, beaten
  
• 2 tablespoons sherry
  
• 3 tablespoons dry bread crumbs
  
• 1 tablespoon Parmesan cheese, grated

Directions:

1. To boil lobsters, fill a large kettle with water. Add 2 tablespoons of salt for each quart of water (allowing about 1 quart of water for each lobster). Bring the water to a boil.
2. Place each live lobsters in the pot at a time and let the water boil again. Cover the kettle and simmer only 5 minutes for each pound of hard shell lobsters.
3. Remove meat carefully (you should have about 2 cups). Save shells. Separate meat into small pieces. Heat oven to 450 degrees.
4. Cook and stir onion and mushrooms in butter until onions are tender.
5. Stir in flour, salt, pepper and paprika. Cook over low heat, stirring until mixture begins to bubble.
6. Remove from heat. Stir in cream, chicken broth and Worcestershire sauce. Heat to boil while stirring constantly. Boil and stir 1 minute.
7. Remove from heat. Stir at least half the hot mixture into egg yolk. Blend egg mixture into remaining hot mixture.
8. Stir in wine and lobster meat. Heat entire mixture. Place shells in large baking pan. Stuff shells with lobster mixture.
9. Mix bread crumbs and cheese. sprinkle over mixture. Bake 5 - 8 minutes (until golden brown).