Lobster Thermidor II

• 4 lobsters, cooked (1/2 pounds each)
• 6 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon flour
• 18 teaspoon nutmeg, ground
• 18 teaspoon paprika
• 1 12 cups half-and-half
• 3 tablespoons sherry wine
• 12 cup cheddar cheese, shredded
• to taste parsley (for garnish)

1. Cut lobsters into halves, remove meat and break into small pieces.
2. Reserve the shells.
3. Place meat, roe and liver in large bowl.
4. Cover bowl and wrap shells; refrigerate both.
5. Approx 25 minutes before serving: in 3-quart saucepan over medium heat, in butter, blend flour, salt, nutmeg and paprika.
6. Stir in half-and-half and sherry; cook, stirring, until thickened.
7. Add meat; cook until just heated, stirring occasionally.
8. Preheat broiler at apprx 425-450 degrees.
9. Place shells on rack in broiling pan; fill with mixture; sprinkle with cheese.
10. Broil until cheese melts and starts to crust.
11. Place lobsters on platter; garnish with parsley.

lobsters, butter, flour, flour, nutmeg, paprika, sherry wine, cheddar cheese, parsley

Taken from www.food.com/recipe/lobster-thermidor-ii-5427 (may not work)