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Lobster Newburg

Lobster NewburgMilk 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.

Recipe Ingredients:

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)

Cooking Directions:

  1. 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.
  2. 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.
  3. Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
  4. 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 - a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.