- 2 1-1/2 lb rock lobster tails
- 1/2 lb mushrooms
- 2 cups Cheddar cheese, shredded
- 2 tbspns bread or cracker crumbs
- 1/4 cup Parmesan cheese
- 1/4 cup green bell pepper, chopped
- 1 1/2 cups half-and-half
- 2 tbspns flour
- 1 tspn mustard
- 1 tspn paprika
- 1 tspn Worcestershire sauce
- 1/2 tspn salt
- 1/4 tspn cayenne pepper
Melt 2 tablespoons butter in saucepan, and blend in flour, mustard, salt, paprika and cayenne pepper. Add half-and-half gradually. Cook, stirring constantly, until thickened. Remove from heat. Add Cheddar cheese and Worcestershire sauce; stir until cheese melts.
Place 1/4 cup melted butter in small frypan. Saute green bell pepper and mushrooms for 5 minutes. Combine lobster and vegetables with cheese sauce. Fill reserved lobster shells with mixture. Top shells with bread or cracker crumbs, 2 tablespoons melted butter and Parmesan cheese.
Bake at 450 degrees until sauce is bubbly and light browned. Serve immediately. Serves 4.
(Origin - "Favorite Recipes of University Women - Casseroles including Breads" published by the American Association of University Women; Montgomery, Alabama branch; 1970. Recipe by Fran Ruzick of the Pierre, South Dakota branch of the AAUW.)