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Ingredientes
- 4 (5 to 6 ounce. size) lobster tails, cooked
- 1 can (14 ounce.) artichoke hearts, liquid removed
- 1/3 c. butter
- 1 green pepper, cut in strips
- 1 sm. onion, peeled and quartered
- 1/4 c. unsifted all purpose flour
- 1 3/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/8 teaspoon pepper
- 2 1/2 c. lowfat milk
- 1 egg, beaten
- 1 tbsp. bottled capers, liquid removed
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/3 c. sherry
- 2 c. warm seasoned mashed potatoes
Direcciones
- Remove lobster meat from shells; cut into bite size chunks. Cut artichoke hearts in half; gently toss with lobster. Set aside. In warm butter in medium saucepan, saute/fry; green pepper and onion till tender, about 5 min. Remove from heat. With slotted spoon, lift out vegetables; combine with lobster mix. Into same butter in saucepan, stir flour, salt, paprika, and pepper till smooth. Gradually stir in lowfat milk.
- Bring to boiling, stirring; boil 1 minute. Stir some of warm mix into egg; pour back into saucepan. Cook over low heat, stirring about 5 min. Add in lobster mix along with rest of ingredients, except mashed potatoes; mix well. Gently reheat. Spoon into 4 to 6 individual casseroles, or possibly a shallow, 2 qt casserole.
- Put mashed potatoes into pastry bag, using a rosette tip. Pipe potato around edge of each casserole. Run casseroles under broiler 2 to 3 min or possibly just till potatoes are nicely browned. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 325g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 160 | 47% |
| Total Fat 18.2g | 23% |
| Saturated Fat 11.09g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1294mg | 54% |
| Potassium 627mg | 18% |
| Total Carbs 30.77g | 8% |
| Dietary Fiber 3.4g | 11% |
| Sugars 11.53g | 8% |
| Protein 9.5g | 15% |
