Lobster Thermidor on the Half Shell

Ingredients

8 small lobster tails
3/4 cup Roberts Butter
1/2 cup flour
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon rosemary
dash pepper
2 cups Roberts Milk
2 cups sliced mushrooms
16 pimento-stuffed olives, sliced
1 cup Roberts Whipping Cream
1 cup sherry
2 teaspoons paprika
2 cups buttered bread crumbs
1/3 cup grated Parmesan cheese

Preparation

Cook lobster tails according to package directions. Remove meat from shells; set shells aside. Dice lobster into 1/2 inch cubes. Melt butter in a saucepan; quickly blend in flour, salt, dry mustard, rosemary and pepper. Stir in milk slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Stir in lobster meat, mushrooms, olives, whipping cream, sherry and paprika; simmer 2 minutes. Spoon mixture into lobster shells or shell-shaped baking dishes. Sprinkle buttered bread crumbs over lobster filling; top with grated Parmesan cheese. Broil about 3 minutes, or until bread crumbs are browned.

Yield: 8 servings

Notes:

To cook frozen lobster tails, place in 2 quarts boiling salted water. Cover; return water to a boil. Reduce heat and simmer 15 to 20 minutes; cool quickly. Cut through membranes lengthwise; remove. Remove meat from shells and use as desired.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.