3 rock lobster tails
4 tbsp. butter
1 tbsp. minced onions
1 tbsp. prepared mustard
1 tsp. salt
1/4 tsp. pepper
3 c. hot milk
4 tbsp. flour
1/2 c. diced celery
2 pimentos, minced

Boil rock lobster tails and remove meat. Dice meat. Melt butter. Add onion and cook over low heat 1 minute. Stir in flour, salt and pepper; add hot milk gradually. Continue cooking, stirring constantly until mixture thickens. Add remaining ingredients and heat thoroughly. Keep hot in a chafing dish and serve over hot toast or on split hot biscuits.