Melt in small saucepan:

4 tbsp. butter

Add and heat:

4 tbsp. flour

Add slowly, stirring until thick:

2 c. milk

Add:

2 beaten egg yolks
4 or more tbsp. dry sherry

Combine with sauce:

1 c. fresh mushrooms, chopped
1/2 c. green pepper, diced

Cook over medium heat, stirring constantly, for 15 minutes.

Remove from heat and add:

2 c. cooked lobster meat
2 pimientos, sliced
2 tsp. paprika
Salt & pepper to taste

Pour into casserole dish. Sprinkle with a mixture of 1/2 cup bread crumbs and 1/2 cup grated Parmesan cheese.

Refrigerate or freeze. When ready to serve, bring to room temperature and bake at 375 degrees for 30 minutes.

Serves 4.