Lobster Newburg

This is from Southern's Living "30 Years of our Best Recipes" cookbook. If you want to serve an elegant dinner for 4 -- this would be a great choice. I did as the recipe suggested and made a tower of rice that was surrounded the lobster chunks and a pool of the rich lobster sauce. To make the rice "tower", pack the hot rice into a measuring cup and unmold it onto each plate.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

Directions

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.