Lobster Thermidor

¼ cup plus ⅓ cup butter

8-10 ounces button mushrooms, sliced

½ cup flour, sifted

3 cups cream, warmed

2 tablespoons white wine

Dash of cayenne pepper

Dash of dry mustard

3 cups cooked lobster, (2, 9-ounce tails) cut in 1-inch pieces

1½ teaspoons salt

¼ cup parmesan

Heat oven to 350 degrees. Grease a 2-quart baking dish.

Melt ¼ cup butter in deep skillet and saute mushrooms for 5 minutes. Set aside.

In same skillet melt remaining butter over medium heat; whisk in flour, stirring until mixture becomes a thick paste. Add cream a little at a time, stirring constantly, until thickened. Simmer several minutes more.

Stir in wine, cayenne pepper, dry mustard, lobster, salt, parmesan and mushrooms. If consistency is too thick, add more cream. Spoon into prepared dish and bake about 30 minutes or until bubbly. Serve with carrots and/or asparagus and French bread or rolls.

Serves four to five.