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(Serves 6)
3 Tbsp. butter
3 Tbsp. flour
3/4 tsp. salt
2 Tbsp. paprika
1 c. milk
1 tsp. scraped onion
3 large avocados, halved
2 cans frozen or canned
lobster meat
2 hard-boiled eggs, chopped
1/4 lb. mushrooms, sliced and
sauteed in butter
1/4 c. sherry
bread crumbs

Melt butter in top of double boiler over direct heat and
add paprika, salt and flour. Cook until bubbly, then set over
boiling water and stir in milk. Add onion and cook until thick
and smooth. Add cut up lobster (well drained), eggs and mush-
rooms and mix thoroughly. Stir in sherry and keep warm over a
pan of hot water. Halve avocados and remove seeds. Sprinkle
cut parts with lemon juice if dish is not to be cooked immedi-
ately and fill cavities with the lobster mixture. Sprinkle
with crumbs and dot with butter. Bake in a 350 degrees oven for 20
minutes until browned or 30 minutes if avocados were cold.

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