Lobster Thermidor

Ingredients

• 0.3 cup butter 
• 0.5 teaspoon mustard dry
• 1  egg yolk beaten
• 0.3 cup flour all-purpose
• 1 tablespoon chives fresh chopped
• 1 cup mushrooms fresh sliced
• 4  lobster tail pieces frozen thawed
• 4 servings paprika 
• 0.5 cup parmesan cheese divided grated
• 0.5 teaspoon salt 
• 2 tablespoons cooking sherry 
• 2 quarts water 
• 1.5 cups whipping cream 

Equipment

• sauce pan
• oven
• baking pan
• dutch oven
• tongs

Directions

1. Bring water to a boil in a large Dutch oven; add lobster tails. Return to a boil; cook 5 minutes.
2. Remove tails from water with kitchen tongs; rinse under cold water.
3. Drain.
4. Split lobster tails lengthwise, leaving bottoms of shells attached.
5. Remove meat, and cut into bite-size pieces. Set meat aside. Rinse shells thoroughly, and let dry. Press shells open flat, and place in a 13- x 9- x 2- inch baking dish.
6. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream; cook over medium heat, stirring constantly, until thickened.
7. Gradually stir 2 tablespoons hot mixture into yolk; add to remaining hot mixture, stirring constantly. Stir in mushrooms, chives, salt, and mustard. Cook over low heat 2 to 3 minutes.
8. Remove from heat; stir in sherry and reserved lobster.
9. Sprinkle 1 teaspoon cheese in each lobster shell. Spoon lobster mixture evenly into shells.
10. Sprinkle with remaining cheese and paprika.
11. Bake at 375 for 15 minutes or until browned.
12. Serve immediately.