Schrafft's Lobster Thermidor

• 4 cooked lobsters, about 1 1/4 pounds each
• 6 tablespoons butter
• 1 minced shallot
• 1 tablespoon lemon juice, plus more to taste
• 3/4 teaspoons paprika
• Pinch cayenne
• Salt and pepper to taste
• 6 ounces small white button mushrooms, sliced
• 3 tablespoons flour
• 1 1/4 teaspoons powdered mustard
• 1 1/2 cups chicken stock or mild seafood stock, or a combination
• 23 cup heavy cream
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 450 degrees.
2. Split lobsters down the middle and remove and reserve meat from tail and claws.
3. Discard everything from the head and remove the front legs, without detaching the cartilage that holds the head and tail together.
4. Rinse and dry shells and set aside.
5. Cut reserved meat into 1/2-inch dice.
6. Saute in 2 tablespoons butter, add shallot, lemon juice, paprika and cayenne until warmed through.
7. Season with salt and pepper.
8. In another pan, saute mushrooms in 2 tablespoons butter until tender.
9. Set aside mushrooms and lobster meat.
10. Melt the remaining butter in the pan the lobster was cooked in.
11. Stir in the flour and mustard and cook for 2 minutes.
12. Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes.
13. Add the lobster and mushrooms and cook 2 more minutes.
14. Season with salt, pepper and lemon.
15. Spoon mixture into the shells, sprinkle with cheese and bake until the cheese is lightly browned, 10 to 12 minutes.
16. Serve immediately.

lobsters, butter, shallot, lemon juice, paprika, cayenne, salt, white button mushrooms, flour, powdered mustard, chicken stock, heavy cream, parmesan cheese

Taken from cooking.nytimes.com/recipes/8723 (may not work)