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Lobster Thermidor #2

four 8 ounce frozen rock lobster tails
vinegar
4 tablespoons of butter or margarine
4 tablespoons of flour
1/2 teaspoon of prepared mustard
1 1/2 cups of milk
1 cup of heavy cream
1/2 teaspoon of grated onion
1 teaspoon of salt
1/2 teaspoon of celery salt
A dash of cayenne pepper
2 egg yolks, slightly beaten
2 teaspoons of lemon juice
1/4 to 1/3 cup of sherry
Buttered Crumbs

Drop the lobster tails in boiling water, adding 1 tablespoon vinegar for each quart of water. Bring to a boil and cook for 11 minutes. Drain, then rinse with cold water. Cut away thin shell on underside and remove lobster meat. Cut into small pieces. reserve outer shells. Melt the butter over low heat. Blend in the flour and cook until bubbly. Add the mustard and remove from heat. Stir in the milk gradually and cook, stirring constantly, until thickened. Add the cream, onion, salt, celery salt and cayenne pepper. Blend small amount of hot sauce into egg yolks, then stir back into hot sauce. Stir in the lemon juice, sherry and lobster meat. Fill reserved shells with lobster mixture and sprinkle with buttered crumbs. Place on a baking sheet. Brown lightly under broiler.

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