50+ Friends Club Cookbook
Fish and Seafood

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Lobster Thermidor

From the Kitchen of:  Sylvia

2	tsp	Salt
2	tsp	Lemon Jucie
4		raw Lobster Tails (6-8oz each) thawed if frozen
1/4	c.	Green Onion, chopped
1-2	Tbsp.	Dried Parsley Flakes (or 1/4 c. fresh, chopped parsley)
1/4	c.	Butter or Margarine
2	Tbsp.	All-purpose Flour
1/2	tsp.	Dry Mustard
1/4	tsp.	Pepper
1	c.	Half-and-half
1	Tbsp.	Dry Sherry
2	tsp	grated Parmesan Cheese
2	tsp	fine dry bread crumbs (unseasoned)

Fill wok or Dutch Oven half full of water. Add salt and lemon juice. Bring to a boil. Add lobster tails. Return to boil. Cook 3-6 minutes or until meat is firm and opaque. Drain and cool slightly. With sharp knife or scissors, remove and discard undershell. Carefully remove meat. Reserve shells. Remove membrane from meat. Chop meat. Set aside. Wash and drain shells. Set aside. In medium saucepan on medium high heat sauté green onion and parsley in butter. Stir in flour, dry mustard, salt and pepper. Blend in half and half. Cook, stirring constantly until mixture thickens and just boils. Stir in sherry and reserved lobster meat. Spoon lobster mixture evenly into reserved shells. Place on baking sheet. In small dish combine Parmesan and bread crumbs. Sprinkle on top of Lobster mixture. Bake in preheated 375 degree oven for 25-30 minutes or until topping is browned. 4 servings.