Lobster Thermidor

• 2 Tbsp. butter
• 1 (3 oz.) can chopped mushrooms
• 2 Tbsp. chopped onion
• 2 Tbsp. flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. paprika
• 1/4 c. chicken broth
• 1/2 c. skim milk (low-fat) or half and half can be used, if desired
• 1 egg yolk, beaten slightly
• 2 c. cooked lobster

1. Make white sauce by sauteing onion and mushrooms in butter until transparent.
2. Add flour, salt, pepper and paprika.
3. Add, slowly stirring until thickened, chicken broth and milk.
4. Stir in the egg yolk and cooked lobster.
5. Pour into 4 lobster tail shells, 4 scallop shells or a casserole.
6. Top with buttered bread crumbs flavored with 2 tablespoons Parmesan or 1/8 teaspoon oregano or 1/8 teaspoon sage.
7. Bake at 350u0b0 until bread crumbs are brown, just a few minutes.

butter, mushrooms, onion, flour, salt, pepper, paprika, chicken broth, milk, egg yolk, lobster

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754494 (may not work)