Cook and cut up lobster tail meat in bite-sized pieces. Allow 8 ounces per person. Toss lobster tail meat with 2 tablespoons sherry. Set aside. 1/4 c. flour 1/2 tsp. salt Dash of mace 1/4 tsp. paprika 1 1/2 c. light cream 1 tbsp. sherry 1/2 c. grated cheddar cheese
Melt butter in a 2 quart saucepan. Add and stir until smooth: flour, salt, mace and paprika. Gradually stir in light cream and bring to a boil. Reduce and simmer two minutes. Add sherry and stir. Add lobster meat/sherry mixture. Cook until the meat is warm.
When lobster meat is thoroughly heated, remove from saucepan and spoon over cooked rice in a serving dish. Sprinkle with cheese and a little paprika. Bake at 400 degrees for 10 to 12 minutes or until cheese is melted or slightly browned.
For a fancy look: When lobster meat is thoroughly heated, mound by spooning back into tail shells on cookie sheet. (Prop up the tails with crushed aluminum foil to keep steady.) Bake at 450 degrees for 10 to 12 minutes. Serve with rice. 4 servings.
