6 halved, cooked lobster tails in shells, about 6 oz. each

Remove meat and cut into large pieces. Reserve shells.

1/2 lb. mushrooms, sliced thin
1 tbsp. shallots, or green onions
3 tbsp. butter

1 c. cream
1/2 c. clam juice
2 tbsp. white wine
1 tsp. chicken seasoned stock base

1/4 lb. tiny baby shrimp, cooked
1 1/2 c. grated Swiss cheese

Saute' mushrooms and shallots in butter for about 5 minutes. Add cream, clam juice and white wine and simmer over low heat until liquid is reduced by about 1/4 cup. Add seasoned stock base and cook another few minutes. Add cooked baby shrimp and Swiss cheese. Add lobster and heat through. Spoon mixture into reserved lobster shells. Place under the broiler for a few seconds to gently brown and serve with pride. Serves 6.