2 (1 1/2 lbs.) lobsters, boiled
2 tbsp. butter
2 tbsp. flour
1 c. cream
1 tsp. dry mustard
1/4 tsp. salt
Pinch of cayenne pepper
1/2 c. sauteed mushrooms
Parmesan cheese, grated

Split cold boiled lobsters by crossing claws, holding firmly, and drawing a pointed knife through shell, lengthwise, from head to tail with a rapid stroke. Remove meat and discard intestinal vein. Dice meat and wash lobster shells. Make sauce by melting butter and adding flour. When well blended, add the cream. Keep stirring until mixture reaches boiling point, then add mustard, salt, and cayenne pepper. Add lobster meat, finely chopped mushrooms, and fill lobster shells with mixture, piling it high. Sprinkle grated Parmesan cheese over top; dot it with butter and brown under broiler. Serve one lobster to each person, garnished with some small lobster claws and parsley.