Lobster Thermidor

Newburg Sauce
3 tablespoons butter
1 cup clam juice
1/4 to 1/2 cup milk
1/2 teaspoon paprika
Pinch of salt
3 tablespoons sherry
2 tablespoons all-purpose flour
4 tablespoons light cream

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.

Lobster
5 ounces lobster meat, cut into 1-inch chunks
1 tablespoon finely chopped pimentos
1/2 cup thick sliced mushrooms
1 tablespoon chopped chives
Butter for saut