Stuffed Lobster Thermidor 6 (1 pound) frozen lobster tails 10 tablespoons butter, melted 1 cup sliced fresh mushrooms 4 tablespoons flour 1 teaspoon dry mustard 2 dashes ground nutmeg 2 dashes cayenne pepper 1 teaspoon salt 1 cup milk 1 cup half-and-half 2 egg yolks, slightly beaten 1 teaspoon lemon juice 2 tablespoons sherry wine 1/2 cup fine bread crumbs 2 tablespoons grated Parmesan cheese Preheat oven to 450 degrees F. Place lobster tails in large pot of boiling water and cover. Cook until tender, about 20 minutes; drain. Cut each tail in half lengthwise and dice lobster meat. Set aside empty lobster tails. Pour 1/4 cup butter in saucepan; add mushrooms and sauté until slightly browned. Blend in flour and mix in seasonings. Add milk and half-and-half gradually to mixture, stirring constantly until thick. Add small amount of hot mixture to egg yolks, stirring constantly; then return egg yolk mixture to cream sauce, again stirring constantly and cooking until thickened. Stir in lemon juice, sherry and lobster meat; spoon into lobster shells. Combine bread crumbs, Parmesan cheese and remaining butter; sprinkle over stuffed lobster tails. Place on cookie sheet and bake at 400 degrees F for 15 minutes. Serves 6.