Recipe(tried): Here you are, Sue: Lobster Thermidor

from The Joy of Cooking (1962 Edition)

Lobster Thermidor

2 freshly boiled lobsters ( 1 to 1 1/2 lbs each)
2 tsp. butter
2 tsp. flour
1/4 cup rich cream
1 cup stock ( chicken or fish)
Salt, paprika and celery salt, to taste
A few grains cayenne pepper
1 Tblsp. dry sherry
3 Tblsp. melted butter
1 1/2 cups fresh bread crumbs

Remove all meat from the lobsters and cube or dice the meat. Wash and reserve
the shells. Make a roux with the 2 tsp butter and flour, add the lobster meat
and cook briefly, then stir in the cream and stock and simmer for about 10
minutes, stirring frequently. Season the mixture and preheat the oven broiler.
Remove the pan from heat, stir in the sherry well and spoon the mixture into
the lobster shells. Mix remaining butter and crumbs and spread over top.
broil until lightly browned and serve.

Wish I were invited to dinner tonight!!!