4 Florida lobster tails
1 chopped onion
1 (8 oz.) can sliced mushrooms
1/2 c. butter
3/4 c. Wondra flour
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. paprika
2 c. cream or half & half
4 c. chicken broth
2 tsp. Worcestershire sauce
2 egg yolks, beaten
1/2 c. cooking sherry

Cook lobster. I usually place thawed lobster tails in a large pot with water covering. I bring water to a boil and continue cooking until shells are a bright orange and meat is solid white. This does not take long and over cooking makes meat tough and chewy. After removing shells, cut meat in pieces.

Saute onion and mushrooms in butter. Mix in flour, salt, pepper, and paprika. Cook over low heat until bubbly. Remove. Stir in cream, chicken broth, and Worcestershire sauce. Heat until boiling, stirring. Boil 1 minute. Add half of mixture to egg yolks. Blend with remainder. Add cooking sherry and lobster. Heat. Sprinkle Parmesan cheese on top. Serve over rice. Serves 6-8.