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saute mushrooms in butter until slightly browned. Add shallots and cook 2 minutes. Sprinkle in flour, stir and cook 3 minutes. Slowly add Half and Half, stir and cook until thickened. Add seasonings. Beat yolks and sherry. Whisk yolk mixture into 1 cup hot mushroom sauce. Beat yolk and mushroom sauce into remaining sauce and add lemon juice and curry powder. Cook and stir without boiling for 5 minutes. Adjust seasonings and add lobster and parsley. Divide lobster between buttered scallop or oyster shells. Sprinkle with crumbs and cheese. Bake at 350? for 15 minutes until bubbly and browned. Garnish with parsley and lemon curls. Yield: 12 to 14 servings. MARCIE SCRIBER (MRS. LADD) JONESBORO, AR From
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 154 (55%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 351.8mg||108 %|
|Sodium 226.2mg||8 %|
|Potassium 263.4mg||7 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11g|
|Protein 18.9g||27 %|
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Calories per serving: 281
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