3 to 4 medium to large lobster or crawfish tails 4 tbsps. butter, 1 tsp. grated onion 4 tbsps. flour 1 cup sliced mushrooms 1 tsp. dry mustard, 1 1/2 cups evaporated milk 1 tsp. celery salt 1/2 cup buttered crumbs 1 cup full cream 1 egg yolk (slightly beaten) 3-4 tbsps. sherry 1 1/2 cups grated cheese pinch of cayenne pepper, 1 tbsp. lemon juice 1 1/2 tsps. salt
METHOD: Boil lobster, keeping shells whole. Remove meat, and cut into small pieces. Heat butter, add onion and mushrooms and cook over low heat until soft, but not browned. Stir in flour. Slowly add milk and cook, stirring constantly, over low heat until thickened. Add cream and seasoning. Stir a little of the hot sauce into the slightly beaten egg yolk, stir into remaining sauce.
Add cheese and stir over low heat until cheese is melted. Add sherry, lemon juice and lobster meat. Pile into shells, top with buttered crumbs. Bake at 375°F until browned.