Thaw lobster in refrigerator overnight; drain, reserving juice. Cut lobster in bitesize
pieces, removing any cartilage in claws. Store in refrigerator.
Melt butter in a saucepan over low heat. Whisk in flour, mustard, salt, and sugar. Gradually
add lobster juice, sour cream, and sherry, stirring constantly to make a smooth
Add lobster and stir gently. Remove from heat.
Evenly cover the bottom of a 9 x 13 inch (3L) greased casserole with cooked rice. Cover evenly with
creamed lobster mixture. Top with croutons and cheese. Bake at 400° F (200°C) for 15 minutes.
Makes approx. 8 main course servings.
* Or use chicken stock or water.