Lobster Thermidor

I was in the mood for some lobster recipe a few days ago so I emailed my sister if ever she has some new recipe. I'm not quite sure how it got the name, but it doesn't matter for as long as you get to enjoy this very special dish.









4 (1 1/2 pound) lobsters, cooked
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, warmed
3 tablespoons medium sherry
1/2 cup shredded cheddar cheese
Parsley for garnish (optional)

Start by removing the lobster meat, but leave shells whole. Do not twist head from tail and leave antennae on head, then wash and drain the lobster shells. Next, place meat (roe and liver, if desired) in a large bowl, then cover the bowl and wrap shells, and refrigerate both.
About 25 minutes before serving, melt butter in a 3 quart saucepan over medium heat. Then stir in flour, salt, nutmeg, and paprika; and cook and stir for 1 minute. Stir in the half-and-half and then the sherry, then cook while stirring constantly until thickened., and add the lobster meat and cook just until heated through.
Preheat broiler, and place shells on rack in broiler pan. Fill the shells with meat/sauce mixture, and sprinkle evenly with cheese. Broil until heated through and cheese melts, then place lobsters on plate and garnish with parsley, if desired. You can make four servings of this delicious Lobster Thermidor.