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LOBSTER THERMIDOR

4 lobster tails
1/4 c. butter
1/2 c. mushrooms, sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 c. cream
3 egg yolks
1 Tbsp. Parmesan cheese
1/4 c. white wine

Cook lobster tails in 2-quarts of water with 1/4 tea-
spoon salt for 20 minutes. Scoop out meat. In top of double
boiler, melt butter; add mushrooms for 2 to 3 minutes. Add
lobster, salt, pepper and wine; cook 2 minutes or until wine is
absorbed. Place over boiling water and add cream and egg yolks
which have been beaten together. Cook, stirring constantly,
until slightly thickened. Pile into shells; sprinkle with
cheese and broil for 5 minutes. These can be prepared ahead of
time and broiled just before serving.

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