2 (6 ounce) lobster tails, cooked
1/3 fresh lemon
1 tablespoon butter
3 oz. (6 to 7 medium) fresh mushrooms, sliced
2 tablespoons butter
1 tablespoon flour
1/4 teaspoon salt
Pepper
1 cup milk
1 teaspoon Worcestershire sauce
1 tablespoon parsley, chopped
1 tablespoon very dry sherry
1/8 cup breadcrumbs
1/4 cup grated Monterey Jack cheese
Paprika

Preheat oven to 450 degrees. Remove cooked lobster from shells and cut in small pieces. Squeeze lemon over lobster. Set aside. Saut� mushrooms in 1 tablespoon butter; set aside.

Melt 2 tablespoons butter; stir in flour, salt, pepper and then milk. Cook over medium heat and bring to a boil. Add diced lobster and heat for two minutes, stirring.
Add Worcestershire sauce, parsley, sherry and mushrooms.

Pour mixture into a small baking dish. Sprinkle with breadcrumbs, cheese and paprika. Bake in oven for 15 minutes. Serve over toast points or white rice

Makes 3 to 4 servings.