MAIN DISH

LOBSTER WITH MUSHROOMS IN CREAM SAUCE

• 3 tablespoons butter

Melt butter in a sauté pan. Add mushrooms and sauté over medium-high heat for 3 minutes. Sprinkle with sherry and lemon juice and cook, stirring, over high heat until most of the juices evaporate. Dissolve cornstarch into the cream and slowly stir into the mushroom mixture, cooking over medium heat until thick. Add the lobster, cut into small pieces. Add the chopped egg. Flavor to taste with salt, pepper or Tabasco and additional sherry as desired.

Butter toast, if desired, and set on dinner plates; lay lobster tail shells, cupped sides up, beside toast. Quickly spoon mixture into tail shells and onto toast. Sieve reserved egg yolk over each serving. Makes 4 servings.

Per serving: 404 calories (45 percent from fat), 20.1 g fat (11.1 g saturated, 5.7 g monounsaturated), 226.6 mg cholesterol, 31.2 g protein, 21.3 g carbohydrates, 1.5 g fiber, 591.4 mg sodium.

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