Cook lobster tails in boiling, salted water 5 to 10 minutes. Drain and remove meat, keeping shells intact. Dice lobster meat and place in skillet. Add just enough sherry to barely cover and simmer about 15 minutes.
Meanwhile, melt butter in a saucepan. Add onions, mushrooms, mustard, rosemary, thyme, nutmeg and mace. Cook until onions are tender but not browned. Stir in flour until smooth. Gradually add milk and cook and stir until thickened. Season sauce to taste with salt and pepper. Add lobster meat and enough more sherry to make sauce the consistency of medium sauce.
Spoon lobster into cleaned lobster shells. Top with a spoonful of Hollandaise sauce, sprinkle with cheese then paprika. Bake at 400F about 15 minutes.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 6|
|Calories from Fat: 157 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 184.8mg||57 %|
|Sodium 593.6mg||20 %|
|Potassium 558.1mg||15 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19.1g|
|Protein 30.9g||44 %|
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Calories per serving: 426
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