1 1/4 lb. lobster
Salt
1/2 c. plus 2 tbsp. butter
Salt and pepper
2 tbsp. flour
Cracker crumbs, mixed with Worcestershire sauce and butter
2 tbsp. finely chopped onion
2 tbsp. finely chopped mushroom
Pinch of dry mustard
3/4 c. dry white wine
3/4 c. cream

Plunge lobster into heavily salted boiling water for 20 minutes. Cool. Split in half. Remove meat; dice in 1/4 inch pieces. Saute onion in 1/2 cup of butter. Saute mushrooms in 1/4 cup of butter in another pan. Sprinkle each with mustard, salt and pepper. Add half the wine to each pan; continue to cook until liquid is reduced. Make cream sauce by melting 2 tablespoons butter, blending in flour and adding cream. Cook stirring until smoothly thickened. Add lobster, onion and mushroom mixture. Return to half shells. Top with crumbs. Broil for 15 minutes.