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Add a photoServings: 4
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 Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 111 | 34% |
| Total Fat 12.51g | 16% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 1341mg | 56% |
| Potassium 551mg | 16% |
| Total Carbs 20.21g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.04g | 5% |
| Protein 26.67g | 43% |
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