8 frozen lobster tails (or imitation crabmeat)
1/4 lb. butter
4 tbsp. flour
1 tsp. salt
1 tsp. paprika
A few grains ceyenne
2 c. light or table cream
2 tbsp. lemon juice
1/4 c. Parmesan cheese

Cook lobster tails in boiling salted water, drain. With scissors cut meat away from shells, dice meat. Saute' lobster meat in butter in large fry pan 2 to 3 minutes, remove from heat, blend in flour, salt, paprika and cayenne. Slowly stir in cream and Parmesan cheese. Serve warm with toast or crackers. (This has been a tradition in the Benke-Stout-Schultz home for Christmas Eve during the past 40 years.)