Robert Young's Lobster Casseroles

Robert Young's Lobster Casseroles

3 tbsps. butter (or margarine)
3 tbsps. flour
2 cups heavy cream
1 can (10 3/4 ozs.) condensed golden mushroom soup
Salt and freshly ground pepper to taste
3 pkgs. (8 ozs. each) South African rock lobster tails
2 tbsps. instant minced onion
2 tbsps. finely chopped parsley
1/2 cup cornflake crumbs
1/4 cup melted butter (or margarine)

Melt butter and stir in flour. Gradually beat in cream and mushroom soup. Stir over low heat until sauce bubbles and thickens. Season to taste with salt and pepper. Parboil frozen rock lobster tails by dropping them into boiling salted water. When water reboils, drain and drench tails immediately with cold water. With scissors, remove underside membrane and pull out meat in one piece. Cut meat into 1-inch crosswise slices. Stir rock lobster into sauce with onion and parsley. Pour mixture into six shallow individual one-serving casseroles. Mix crumbs and butter and sprinkle crumbs over casseroles. Bake in a preheated 350 degrees F. oven for 30 to 35 minutes. For future use, freeze casseroles before baking, and then proceed with baking step. Serves 6.