INGREDIENTS

INSTRUCTIONS

To make the sauce, melt the tablespoon of butter in a heavy saucepan
over low heat. Add the flour and cook for 3 minutes, stirring
constantly. Do not brown. Remove from the heat and add the simmering
milk all at once, stirring constantly with a wire whisk. Put the  sauce
back on low heat. Stir in the mustard and cook over low heat  for 20
minutes, stirring occasionally. If you wish a thicker sauce,  cook it a
little longer. Set aside.  Melt the teaspoon of butter in a skillet.
Add the sliced mushrooms  and cook over medium heat, stirring
frequently, until tender. Set  aside. Steam the lobster tails just
until the shells turn bright red  and the meat turns from translucent
to opaque. Remove from the  steamer and split each tail in half. Remove
the meat from the shells,  reserving the shells to use later for
presentation. Cut the cooked  meat into cubes; you will have about 2
cups. Add the cubed lobster  and the mushrooms to the sauce and mix
well.  Preheat the broiler. Arrange the reserved shells on a baking
sheet  and fill each shell with the lobster mixture. Sprinkle 1
tablespoon  of the shredded Parmesan cheese over the top of each
serving. Place  under the preheated broiler for about 3 minutes, or
until lightly  browned.  Reprinted in The Sacramento Bee January 7,
1998  NOTES : For a more economical dish, try this recipe with other
seafood, such as scallops, and serve it in au gratin dishes.  Recipe
by: The Sacramento Bee  Posted to recipelu-digest Volume 01 Number 544
by Crane Walden  <cranew@foothill.net> on Jan 17, 1998

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