DIRECTIONS:
Heat oven to 400 degrees F.
Place Maine 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 Maine lobster meat. Set aside empty Maine lobster tails.
Pout 1/4 cup butter in saucepan, add mushrooms and saute 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 youlks, stirring constantly, then return egg yolk mixture to cream sauce, again stirring constantly and cooking until thickened. Stir in lemon juice, sherry and Maine lobster meat. Spoon into Maine lobster shells. Combine bread crumbs, parmesan cheese and remaining butter. Sprinkle over stuffed Maine lobster tails. Place on cookie sheet and bake at 400 degrees F for 15 minutes.
