Instructions: Plunge live lobsters into enough boiling, salted water to cover. Bring to boiling; reduce heat and simmer until done, about 20 minutes. Remove and cool. Cut off claws, legs and head. Hold lobster top side up; with kitchen shears, cut an oval opening in top of shell from base of head to tail. Discard organs. Remove all meat from body and claws; cut meat into cubes.

In saucepan, cook mushrooms and green pepper in butter until tender.

Blend in flour; add milk. Cook and stir until thickened and bubbly. Add sherry, paprika and salt; cook and stir 2 minutes more. Remove from heat.

Stir in lobster meat and pimiento. Pile into lobster shells. Place on baking sheet. Sprinkle with mixture of cheese and bread crumbs. Bake in 375 degree oven for 15 minutes.

Makes 2 servings.

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