Jellied Rock Lobster Medallions

Drop frozen lobster tails into boiling salted water. When water reboils, cook lobster for 2 to 3 minutes. Drain immediately and drench with cold water.

Cut away underside membrane. Remove meat from shells in one piece; reserve any leftover bits of lobster to use in Creamy Wine Sauce. Chill. Retain shells for later use.

Put milk in top of a double boiler. Sprinkle gelatin over milk and let stand for a few minutes until softened.

Gradually heat milk, stirring constantly, until almost at the boiling point. Do not boil. Add mayonnaise and lemon juice, then mix thoroughly until smooth and creamy. Cool.

Cut lobster meat crosswise into 1" thick slices. Dip each slice into gelatin mixture, coating thoroughly on all sides. Place a thin slice of cucumber and a slice of mushroom on top of each slice. Chill.

To serve, arrange lobster shells on platters. Place a layer of shredded lettuce in shells and top with jellied lobster slices. Serve with Creamy Wine Sauce.

For Creamy Wine Sauce: Grind leftover pieces of lobster meat. Add remaining ingredients and blend well.