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Add a photoServings: 10
Ingredients
- 1 1/4 c. diced carrots
- 1 sm. onion
- 1/2 pound uncooked lobster meat
- 1 c. butter
- 2 tbsp. dry sherry
- 1/2 c. dry white wine
- 3/4 c. chicken broth
- 1 tbsp. tomato paste
- 1 bay leaf
- 2 tbsp. chopped parsley
- Healthy pinch of thyme
- 8 tbsp. flour
- 4 c. scalded lowfat milk
- 4 tbsp. heavy cream
Directions
- Mince the carrots and onion in a food processor. Mince the lobster meat.
- Heat half the butter in a large pot and saute/fry the carrots and onions for 5 min. Add in the lobster meat. Heat and ignite the sherry and pour it over the mix. Add in the wine, chicken broth, tomato paste, bay leaf, parsley and thyme and simmer for 20 min.
- Heat the rest of the butter in a saucepan and stir in the flour to make a roux. Cook it for a few min and then add in the warm lowfat milk, beating vigorously with a wire whisk. Pour this into the lobster pot and simmer very gently for 15 min. Add in the cream and correct the seasoning.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 10 servings | |
| Calories 295 | |
| Calories from Fat 193 | 65% |
| Total Fat 21.95g | 27% |
| Saturated Fat 13.73g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 296mg | 12% |
| Potassium 331mg | 9% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.58g | 4% |
| Protein 9.03g | 14% |
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