Quick Lobster Thermidor

• 4 small cooked lobsters
• ¾ pint rich cream sauce
• dry sherry
• 1 level

Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Reserve shells. Heat cream sauce; season to taste with a little dry sherry, dry mustard, cayenne pepper, Worcestershire sauce, salt and pepper. Simmer gently for 2 minutes; add diced lobster meat and heat through.

Fill lobster shells with mixture; sprinkle grated Parmesan over top