2 talespoons butter
1 can (3-oz.) mushroom slices, driained
2 tablespoons chopped onion
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/4 cup chicken broth
1/2 cup dairy half & half
1 egg yolk, beaten
2 tablespoons sherry
2 cups cooked lobster
In 1 1/2- qt. casserole place butter, mushrooms and onions. Microwave at High 3 Minutes, stirring after 2 minutes.
Stir in flour, salt, pepper and paprika until smooth. Microwave at High 1 Minute. Slowly stir in broth and half & half. Microwave at High 3 to 4 minutes, stirring after 2 minutes, until thickened.
Stir part of hot mixture into egg yolk, then add egg to rest of hot mixture.Stir in shery. Microwave at Medium 3 to 4 Minutes, stir in lobster.
Refill 4 tail shells of lobster with creamed mixture, or use 4 large scallop shells or au gratin dishes if desired. Cover with crumb mixture (below). Cover with wax paper. Microwave at High 5 to 7 Minutes, rearranging after 3 minutes, until heated through. Makes 4 servings.
Crumb Mixture: In small bowl, place 2 tablespoons butter. Microwave at High 1/4 to 1/2 Minute, until melted. Stir in 1/4 cup fine dry bread crumbs and 2 tablespoons parmesan cheese.