6 (1 1/2 lb.) lobsters
8 c. boiling water
1/4 c. butter
4 tbsp. flour
1 tbsp. grated Parmesan cheese
1 1/2 tsp. salt
2 tbsp. dry white wine
4 tbsp. chopped canned mushrooms

Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly until it is reduced to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the head. Remove meat from claws and body and cut into 1 inch pieces. Place body shells in a shallow baking pan. Melt 4 tablespoons of butter in a sauce pan; add flour and salt. Gradually add the 2 cups reduced liquid, stirring constantly until smooth and thickened.

Cook 15 minutes, stirring frequently. Add wine, mushrooms and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat; top with rest of sauce and sprinkle with cheese. Place 3 or 4 inches from heat in a preheated broiler and broil about 5 minutes until mixture is hot and lightly browned. Serves 6.