Instructions: Boil lobsters and allow them to cool. Split lobsters in half and pick out the meat in the tail, body and claws. Cut lobster meat into 1/2-inch (bite size) pieces.

For Polonaise Sauce: Saute scallions and mushrooms in butter. Add sour cream, salt, pepper and Madiera. Cook over medium heat until hot, but be sure not to let it boil. Add bite-sized pieces of lobster and parsley and cook about 2 to 3 minutes. Add cornstarch mixture and stir into the sauce to thicken it.

Serve Lobster and Polonaise Sauce over rice or used as a filling for crepes.

This recipe yields 4 to 6 servings.

NOTES :

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