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.
2 teaspoons butter or margarine
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 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 Information Per Serving (1/4 of recipe): calories: 223, total fat: 6g, saturated fat: 1g, cholesterol: 149mg, sodium: 629mg, carbohydrate: 22g, fiber: 1g, protein: 19g.
Recipe and photograph 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. © 2003 Meredith Corporation. All Rights Reserved.