Cook lobster tails in boiling salted water until pink and tender or as package directs. Drain. With scissors, cut meat away from the shells and dice. Rinse the shells and set aside. Saute the lobster meat in 4 tbsp. butter in large frying pan for 2-3 minutes. Remove the lobster from the pan. Blend in the flour, salt, paprika, and cayenne and cook for 1-2 minutes. In a separate pan, heat the cream and then add to the flour mixture, stirring constantly, until mixture thickens and boils 1 minute. Stir in the lemon juice. Add lobster. Spoon filling into the lobster shells. Mix together the cracker crumbs, cheese, and remaining tbsp. butter and sprinkle this mixture over the lobster. Bake at 450F for 10 minutes, or until top is golden. Yield: 4 servings. Typed in MMFormat by email@example.com Source: The Jr. League of Elizabeth-Plainfield, New Jersey (The Eastern Jr. League Cookbook) Posted to MM-Recipes Digest by "Cindy Hartlin"
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|Serving Size: 1 Serving (1331g)|
|Recipe Makes: 4|
|Calories from Fat: 1788 (73%)|
|Amt Per Serving||% DV|
|Total Fat 198.6g||265 %|
|Saturated Fat 112.1g||561 %|
|Monounsaturated Fat 59.6g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 880.6mg||271 %|
|Sodium 1213.1mg||42 %|
|Potassium 1891.1mg||50 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 55.3g|
|Protein 112.4g||161 %|
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Calories per serving: 2447
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