Milk replaces cream in
this lightened version of an easy-to-fix classic. Serve it for
a special brunch with friends or a romantic brunch for two.
Lobster Newburg
- 2 teaspoons margarine
or butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
2 large beaten egg yolks
8 ounces cubed fresh or frozen cooked lobster or refrigerated
chunk-style lobster-flavored fish pieces
1 tablespoon dry sherry
1/8 teaspoon white or black pepper
Dash ground red pepper
2 English Muffins, split and toasted
Snipped fresh chives (optional)
- In a medium saucepan melt
margarine or butter. Stir in flour and salt. Add the milk all
at once. Cook and stir until thickened and bubbly. Cook and stir
1 minute more.
- Stir about half of the
hot mixture into the beaten egg yolks. Return all to saucepan.
Cook and stir until mixture is thickened and bubbly.
- Stir in lobster, dry sherry,
white or black pepper, and ground red pepper.
- Heat through. Serve over
English muffin halves. If desired, garnish with snipped chives.
Makes 4 servings.
Food exchanges: 1 Starch,
2 Lean Meat, 1/2 Milk
Nutritional facts per serving:
calories: 223, total fat: 6g, saturated fat: 1g, cholesterol:
149mg, sodium: 629mg, carbohydrate: 22g, fiber: 1g, protein:
19g
Recipe provided by Better
Homes and Gardens - BHG.com
a member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
