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Ingredients
- 2 cans condensed cream of chicken soup
- 1 3/4 c. lowfat milk
- 1 (14 ounce.) can frzn cooked lobster meat
- 1/3 c. dry sherry
- 1/3 c. slivered almonds
Directions
- Thaw lobster meat; cut in bite-size pcs. Empty soup in large saucepan. Slowly blend in lowfat milk over medium heat, stirring constantly. Heat to boiling point. Add in lobster; reheat to boiling point but don't boil, stirring constantly. If too thick, add in a little more lowfat milk. Add in sherry. Serve piping warm, garnished with slivered almonds. Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1526g | |
| Calories 1294 | |
| Calories from Fat 445 | 34% |
| Total Fat 50.03g | 63% |
| Saturated Fat 13.7g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 447mg | 149% |
| Sodium 5365mg | 224% |
| Potassium 2204mg | 63% |
| Total Carbs 80.86g | 22% |
| Dietary Fiber 1.8g | 6% |
| Sugars 32.18g | 21% |
| Protein 106.69g | 171% |
