Lobster Tails in Cream Sauce

• 4 frozen rock lobster tails, about 10 ounces each
• 1/4 cup melted butter
• 1/4 cup dry sherry
• 2 tablespoons flour
• 1 teaspoon paprika
• 3/4 cup light cream
• salt, to taste
• 2 cups soft bread crumbs
• 1/4 cup melted butter
• 1/4 cup snipped chives
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Cook frozen lobster tails in boiling salted water to cover (about 1 teaspoon salt per quart of water), cooking about 12 to 14 minutes if the largest is 10 ounces. If the lobster tails are thawed, cook for about 10 to 12 minutes.

Remove lobster meat, keeping shells intact. Cut meat into chunks.

In a saucepan, heat lobster meat with 1/4 cup butter and the sherry for 3 minutes. Stir in flour, paprika, cream, and salt, cook until thickened, stirring constantly. Toss bread crumbs with melted butter, chives, salt, and pepper. Stuff lobster shells then sprinkle with bread crumb mixture. Broil for 2 to 3 minutes, until nicely browned.
Lobster Tails Recipe serves 4.