Lobster Thermidor

1 Lb Fresh Mushrooms
2 Tbsp Butter
1 Cup Sauterne Wine
2 Cups Heavy Cream
2 Egg Yolks, beaten
1/2 Tsp Salt
1 Tbsp Flour
4 Cups Lobster Meat, Fresh or Canned
Paprika
Fine Dry Bread Crumbs
Parmesan Cheese

Saute mushrooms in butter for four minutes. Cover tightly while cooking.
Season with salt, add wine and cream, beaten egg yolks and flour.
Cook, stirring constantly until mixture is smoothly thickened, then add lobster meat.
Place in butter shallow casserole, sprinkle generously with paprika.
Cover with bread crumbs and then with parmesan cheese.
Bake in very hot 450f oven for 10 to 12 minutes or until well and evenly browned.

Serves six to eight.