2
cooked lobsters
3/4
toasted bread crumbs
1
cup Bechamel sauce
3
tablespoons finely-chopped parsley
3
tablespoons Madeira
4
tablespoons Romano cheese
Buttered crumbs as needed
Cut the lobster in good-sized serving pieces and mix with crumbs, Bechamel sauce and parsley -- all flavored with the Madeira. Stuff the lobster shells and sprinkle with the Romano cheese and the buttered crumbs. Brown under the broiler. This recipe yields 4 servings.
