Directions

1. Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly until it is reduced to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the head. Remove meat from claws and body and cut into 1-inch pieces. Place body shells in a shallow baking pan. Melt 4 tablespoons of butter in a saucepan; add flour and salt. Gradually add 2 cups of the reduced liquid stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms, and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat, top with rest of sauce, and sprinkle with cheese. Place 3 to 4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned.