1/2 c. plus 2 tbsp. butter
1/2 c. flour
1/2 tsp. salt
Pinch of cayenne pepper
1/4 tsp. dry mustard
2 1/2 c. milk
1/2 lb. fresh mushroom slices
3 c. frozen lobster meat, thawed
2 to 4 tbsp. dry sherry
1/3 c. fresh grated Parmesan cheese

Melt 1/2 cup butter over low heat. Add flour, salt, pepper, mustard, and milk. Stir constantly until smooth. Remove from heat. In small skillet saute mushrooms and 2 tablespoons butter. Add mushrooms, lobster and sherry to sauce. Mix gently. Pour into buttered 3 quart casserole. Sprinkle with cheese. Bake at 400 degrees for 15 minutes or until bubbly and hot. Serve over rice or fettuccine. Serves 8.