Lobster Newburg

• 3 (10 ounce) lobster tails, thawed
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1 cup sliced fresh mushrooms
• 1 cup milk
• 1/2 cup whipping cream
• 1/4 cup dry sherry
• 1 teaspoon salt
• hot cooked rice
• Garnish
• fresh tarragon
• fresh thyme sprig

1. Cook lobster tails in boiling water 5 to 6 minutes; drain. s.
2. Split tails lengthwise on underside of shell.
3. Remove meat and coarsely chop; set aside.
4. Melt butter in large skillet over medium-low heat.
5. Add flour, mustard, and paprika, stirring until smooth.
6. Cook 1 minute, stirring constantly.
7. Add mushrooms, and cook 3 minutes; stirring constantly.
8. Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
9. Add sherry and salt; simmer 10 minute.
10. GENTLY stir in lobster meat and cook just until thoroughly heated.
11. Serve over rice.
12. Garnish if desired.

lobster, butter, flour, dry mustard, paprika, mushrooms, milk, whipping cream, sherry, salt, rice, tarragon, thyme

Taken from www.food.com/recipe/lobster-newburg-180051 (may not work)