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Lobster Coquilles, Indienne

Boil two live lobsters of two pounds each in salted water for twenty minutes, take up and let cool off; crack shells, pick out meat from them, and cut meat in half-inch pieces. Heat two tablespoons melted butter in a saucepan, and three level tablespoons flour, briskly stir, then add three-quarters of a pint hot milk. Season with teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg; briskly whisk and boil two minutes. Add the lobster and twelve sliced canned mushrooms, lightly mix and cook five minutes. Fill six individual table shells with preparation, sprinkle two tablespoons Parmesan or Swiss cheese over them, set in oven on a tin to bake ten minutes. Remove, dress on a dish with a folded napkin and serve.