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.
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 sauté ing
1 tablespoon sherry
1/2 to 1 cup grated Cheddar cheese
Heat 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.