Lobster Newburg

Milk replaces cream in this low-fat version of an easy-to-fix classic. Serve this brunch or lunchtime favorite for a gathering of special friends.

Lobster Newburg

by 5  people

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  • 2   teaspoons 
    margarine or butter
  • 1   tablespoon 
    all-purpose flour
  • 1/4  teaspoon 
  • 1 1/2  cups 
  • 2   
    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)
In a medium saucepan melt margarine or 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.
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.
Stir in lobster, dry sherry, white or black pepper, and ground red pepper.
Heat through. Serve over English muffin halves. If desired, garnish with snipped chives.
Makes 4 servings.

1 Starch, 2 Lean Meat, 1/2 Milk
Nutrition information
Per Serving: cal. (kcal) 223, Fat, total (g) 6, chol. (mg) 149, sat. fat (g) 1, carb. (g) 22, fiber (g) 1, pro. (g) 19, sodium (mg) 629, Percent Daily Values are based on a 2,000 calorie diet
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