Lobster Newburg

• 4 (2.5-ounce) sourdough rolls
• 1 tablespoon butter
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 3 tablespoons water
• 1 1/2 tablespoons dry sherry
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 cups 1% low-fat milk
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, cut into small pieces
• 1 cup chopped cooked lobster meat
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 2 teaspoons chopped fresh chives

1. Preheat oven to 375u0b0.
2. Hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place hollowed bread shells on a baking sheet. Bake at 375u0b0 for 7 minutes or until lightly toasted. Remove the bread shells from oven; set aside.
3. Melt butter in a nonstick skillet over medium heat. Add onion and garlic; cook 2 minutes or until tender, stirring frequently. Add water and sherry, and cook 1 minute. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add milk, stirring constantly with a whisk; bring to a boil. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Add cream cheese; stir with a whisk until cheese melts. Stir in lobster, juice, salt, and paprika. Spoon 1/2 cup lobster mixture into each bread shell; sprinkle each serving with 1/2 teaspoon chives. Serve immediately.

sourdough rolls, butter, onion, garlic, water, sherry, flour, milk, cream cheese, lobster, lemon juice, salt, paprika, fresh chives

Taken from www.myrecipes.com/recipe/lobster-newburg-1 (may not work)