Newburg Sauce: 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.
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.