3 slices stale white bread, crusts removed
1 tbsp. cracker crumbs
2 tbsp. sherry
2 tbsp. grated cheddar cheese
1/8 tsp. salt
8 oz. cooked lobster meat, cubed
2 lbs. fillet of sole
2 tbsp. unsalted butter
1/2 c. whole milk

SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. milk
1 c. cream
Salt to taste
1/8 tsp. paprika
2 tbsp. butter
1/2 c. chopped lobster meat
2 tbsp. sherry

Preheat oven to 350 degrees. Coarsely crumble bread and combine with cracker crumbs, sherry, cheese, salt and lobster meat. Spoon some of this stuffing mixture on each fillet and roll tightly. Fasten with toothpicks. Arrange rolled fillets in flat baking dish. Pour butter and milk over them. Sprinkle with a little sauce. Bake 25 minutes. Serve with Newburg Sauce:

To make sauce; melt 2 tablespoons butter in saucepan over moderate heat. Blend in flour and cook for at least 2 minutes, stirring all the while. Gradually add milk mixed with heavy cream, stirring all the while. Cook and stir until thick. Add salt to taste and paprika. Set aside. Now melt 2 tablespoons butter in skillet, add chopped lobster and sherry. Cook 5 minutes. Stir this lobster mixture into cream sauce.