8 lobster tails
1/4 c. butter, melted
1 tbsp. dry mustard
1 1/2 tsp. Worcestershire sauce
Juice of 2 lemons
1 (8 1/2 oz.) can pineapple tidbits, drained
1/3 c. celery, diced
1/4 c. Parmesan cheese

Drop tails into kettle of boiling, salted water. Boil for 5 minutes. Drain water and drench with cold water; cut through under shell with scissors. Remove meat and reserve shells, cut meat into bite-size pieces. Combine butter, dry mustard, Worcestershire sauce and lemon juice; blend well. Add pineapple.