Lobster Thermidor

Ingredients and Instructions

Newburg Sauce

3 tablespoons butter

1 cup clam juice

1/4 to 1/2 cup milk

1/2 teaspoon paprika

Pinch of salt

3 tablespoons sherry

2 tablespoons all−purpose flour

4 tablespoons light cream

Melt butter over a medium low flame. When completely melted, add paprika and stir for 2 minutes.

Add the flour to the butter and stir for 2 to 3 minutes to cook the roux. Stir constantly to avoid

burning. Add the clam juice and stir until thickening begins. Add 1/4 cup milk, light cream and sherry.

Simmer for 5 minutes and, if needed, add remaining 1/4 cup milk. Serve immediately or refrigerate for

future use.

Lobster

5 ounces lobster meat, cut into 1−inch chunks

1 tablespoon finely chopped pimentos

1/2 cup thick sliced mushrooms

1 tablespoon chopped chives

Butter for sautéing

1 tablespoon sherry

Newburg Sauce

1/2 to 1 cup grated Cheddar cheese

Preheat oven to 350 degrees F.

Over medium heat, melt enough butter to lightly cover the bottom of a heavy, large sauté pan. Place

the lobster, chives, pimentos and mushrooms in the pan and stir for 3 to 4 minutes.

Increase the heat to high and add the sherry to deglaze the pan. Be careful as the sherry may flame up

as the alcohol burns off.

Stir in 4 ounces of Newburg Sauce and stir for 1 minute. Pour into a single serving casserole and

sprinkle with the cheese.

Bake for about 5 minutes or until the cheese has melted and is bubbly.

Serve immediately.