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6 lobsters, about 1 1/2 pounds each
Split cooked lobster from head to tail with a heavy, sharp knife, remove the black intestinal vein, the spongy lungs and small sac in the head. Remove meat from split shells and chop coarsely. Set shells aside. Melt butter or margarine in a heavy saucepan, add flour and seasonings and blend. Add milk and cook and stir until the resulting sauce is smooth and thickened. Add sherry, cheese, lobster meat and mushrooms and blend. Pile into lobster shells and sprinkle top surfaces lightly with additional cheese. Slip under moderate broiler heat until the top browns lightly or bake in a 450-degree F. oven until golden on top.
Makes 6 servings
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