Lobster Thermidor Afrikaans

• 4 (8 oz.) frozen South African rock lobster tails
• 2 qt. boiling water
• 2 tsp. salt
• 4 Tbsp. butter
• 1/2 c. minced mushrooms
• 4 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. dry mustard
• 1/2 tsp. paprika
• 1 c. hot milk
• 1/2 c. hot light cream
• 1/4 c. sherry
• 1 Tbsp. melted butter

1. Drop frozen lobster tails into the boiling water (salted) and cover.
2. When the water boils again, lower the heat, boil gently for 11 minutes.
3. Drain; douse with cold water.
4. With scissors, cut lengthwise down each side of the membrane covering the meat.
5. Pull out the meat, chill and dice.
6. Wash the shells.
7. Saute the mushrooms in butter for 2 minutes; add the flour and seasonings. Stir in the milk and cream; cook slowly until thickened, 8 to 10 minutes.
8. Add the diced meat and sherry.
9. Refill the shells, brush with butter and egg.
10. Brown lightly in hot oven for 10 to 15 minutes.
11. Serves 4.

lobster, boiling water, salt, butter, mushrooms, flour, salt, dry mustard, paprika, hot milk, hot light cream, sherry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558128 (may not work)