Lobster Newburg

Ingredients

• 1 tablespoon butter 
• 1.5 tablespoons cooking sherry dry
• 1.5 tablespoons flour all-purpose
• 2 teaspoons chives fresh chopped
• 1  garlic clove minced
• 2 teaspoons juice of lemon fresh
• 1 cup live maine lobsters cooked chopped
• 1.3 cups milk 1% low-fat
• 0.3 cup onion finely chopped
• 0.1 teaspoon paprika 
• 0.3 teaspoon salt 
• 10 ounce sourdough rolls 
• 3 tablespoons water 

Equipment

• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 37
2. Hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use.
3. Place hollowed bread shells on a baking sheet.
4. Bake at 375 for 7 minutes or until lightly toasted.
5. Remove the bread shells from oven; set aside.
6. Melt butter in a nonstick skillet over medium heat.
7. Add onion and garlic; cook 2 minutes or until tender, stirring frequently.
8. Add water and sherry, and cook 1 minute.
9. 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.
10. 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.
11. Serve immediately.