6 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/8 teaspoon paprika
1 1/2 cups half-and-half
3 tablespoons sherry
1/2 cup shredded Cheddar cheese
Parsley, for garnish
Remove lobster meat, but leave shells whole. Do not twist head from tail, and leave antennae on head. Wash and drain lobster shells.
Place meat, roe and liver in a large bowl. Cover bowl and wrap shells; refrigerate both.
About 25 minutes before serving, place butter in 3-quart saucepan over medium heat and blend in flour, salt, nutmeg and paprika. Stir in half-and-half and sherry. Cook, stirring, until thickened. Add meat and cook just until heated, stirring occasionally. Preheat broiler. Place shells on rack in broiling pan. Fill with lobster mixture and sprinkle with cheese. Broil until mixture is hot. Place lobsters on plate. Garnish with parsley.Serves 4.
Nutritional analysis per serving: 644 calories, 34 grams fat, 13 grams carbohydrates, 65 grams protein, 299 milligrams cholesterol, 1,912 milligrams sodium, 50 percent calories from fat.