Recipe - Stuffed Lobster Tails Supreme

8 Frozen lobster tails,
defrosted
5 tablespoon Butter or margarine
4 tablespoon Flour
1 teaspoon Salt
1 teaspoon Paprika
Cayenne to taste
2 cup Light cream
2 tablespoon Lemon juice
One fourth cup Cracker crumbs
One fourth cup Grated Parmesan cheese

Cook lobster tails in boiling salted water until pink and tender or as
package directs. Drain. With scissors, cut meat away from the shells and
dice. Rinse the shells and set aside.

Saute the lobster meat in 4 tbsp. butter in large frying pan for 23
minutes. Remove the lobster from the pan. Blend in the flour, salt,
paprika, and cayenne and cook for 12 minutes.

In a separate pan, heat the cream and then add to the flour mixture,
stirring constantly, until mixture thickens and boils 1 minute. Stir in the
lemon juice. Add lobster.

Spoon filling into the lobster shells. Mix together the cracker crumbs,
cheese, and remaining tbsp. butter and sprinkle this mixture over the
lobster. Bake at 450øF for 10 minutes, or until top is golden. Yield: 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr. League
of ElizabethPlainfield, New Jersey (The Eastern Jr. League Cookbook)
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 10, 1998