Stuffed Fillet of Sole
with Lobster Newburg Sauce


Fillets of Sole - 8
Bread - 2 slices
Cracker Crumbs - 1Tbsp./15ml.
Butter - 4Tbsp./60ml.
Dry sherry - 1oz./30ml.
Cheddar cheese, grated - 1Tbsp./15ml.
Salt - ½tsp./2ml.
Lobster meat - ¼cup/60ml.
Milk - ¼cup/60ml.
Flour - 2Tbsp./30ml.
Butter - 2Tbsp./30ml.
Milk, warm - ¾cup/180ml.
Cream, warm - ¾cup/180ml.
Dry sherry - 1oz./30ml.
Lobster meat - ¾cup/180ml.
Butter - 2Tbsp./30ml.
Paprika - Sprinkle (about 1/8tsp.)


Cut bread in small cubes. Mix in cracker crumbs, add butter, cheese, sherry, salt and lobster. Mix well.
Divide mixture equally among 8 slices of sole. Roll each slice and tie or skewer.
Pour milk in baking dish and place stuffed fillets in milk.
Bake at 400 F- 200 C for twenty minutes. Remove from baking dish to serving platter.


Make a roux of butter and flour. Stir over medium heat for about 2 minutes.
Gradually stir in milk and cream. Cook and stir until thickened. Stir in paprika. Saute lobster in butter.
Add sherry. Cook and stir for 1 minute.
Add lobster-sherry mixture to cream sauce. Simmer for 15-20 minutes.
Pour sauce over stuffed fillets and serve.
Serves 4-6.