Newburg Sauce
3 tablespoons Margarine, 1 cup Clam Juice, 1/2 cup Milk, 1/2 teaspoon Paprika, 1 pinch of salt, 3 tablespoons Sherry, 2 tablespoons Flour, 4 tablespoons Light Cream

Lobster Thermidor
5-ounces Lobster Meat (cut in one 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, cup Grated Cheddar Cheese

Newburg Sauce
1. Melt margarine over a medium low flame. When completely melted, add paprika and stir for 2 minutes. 2. Add the flour to the margarine and stir for 2-3 minutes to cook the roux. Stir constantly to avoid burning. 3. Add the clam juice and stir until thickening begins. Add ¼ cup milk, light cream and sherry. Simmer for 5 minutes and if needed- add remaining ¼ cup of milk. Serve immediately or refrigerate for future use.

Lobster Thermidor
1. Preheat oven to 350 degrees. 2. Over a medium flame, melt enough butter to lightly cover the bottom of a heavy, large sauté pan. Place the lobster, the chives, the primentos and the mushrooms in the pan and stir for 3-4 minutes. 3. Increase the flame to high and add the sherry to deglaze the pan. Be careful as the sherry may flame up as the alcohol burns off. 4. Stir in 4-ounces of Newburg sauce and stir for 1 minute. 5. Pour this mixture into a single serving casserole and sprinkle the cheese atop it. I feel that the more cheese the better, but if preference or dietary restrictions will not permit, the dish is still delicious without and cheese at all. 6. Bake in over for about 5-minutes or until the cheese has melted and is bubbly.

Serve immediately with plenty of napkins.