Lobster Newburg - cooking recipe

Ingredients

2 (1 1/2 lb.) lobsters, steamed for 20 minutes and meat removed
3 Tbsp. butter
1 small onion, chopped
4 mushrooms, sliced
1 tsp. paprika
1/2 c. tomato paste
1/2 c. chicken broth
1/3 c. white wine
4 tsp. heavy cream
cornstarch, dissolved in 2 Tbsp. white vermouth
hot, cooked rice

Preparation

Cut lobster meat into bite size pieces and set aside.
Heat the butter in the food pan and fry the mushrooms for 2 minutes. Stir in the paprika and tomato paste.
Add the lobster and cook until hot.
Thicken the sauce with the cornstarch, stirred into the cold vermouth.
Serve on a bed of rice.