Lobster Newburg

Serves: 4
Total Calories: 190


1 1/2 cups half and half
1/4 cup dry sherry or dry white wine
2 eggs yolks, slightly beaten
1/4 cup margarine or butter
4 1/2 teaspoons all-purpose flour
1/2 teaspoon salt
dash paprika
1 pound cooked lobster meat , cut into chunks (2 cups)*
toast points , or patty shells


1. In small bowl, combine half-and-half, sherry and egg yolks set aside. Melt margarine in medium saucepan over medium heat. Stir in flour, salt and paprika cook 1 minute or until mixture is smooth and bubbly, stirring constantly.

2. Reduce heat to low. Gradually add half-and-half mixture. Cook until thickened, stirring constantly. Stir in lobster cook until thoroughly heated. Serve over toast points.

TIP: * Two 8-oz. cans lobster, drained, can be substituted for the cooked lobster.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 410 * Calories from Fat: 210 * % Daily Value: Total Fat: 23 g 35% * Saturated Fat: 9 g 45% * Cholesterol: 115 mg 38% * Sodium: 1100 mg 46% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 3% * Sugars: 6 g * Protein: 29 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 20% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 3 1/2 Very Lean Meat, 4 Fat or 1 1/2 Carbohydrate, 3 1/2 Very Lean Meat, 4 Fat


Crab Newburg: Substitute cooked crabmeat for lobster.

Shrimp Newburg: Substitute cooked shrimp for lobster

Nutritional Facts:

Serves: 4
Total Calories: 190
Calories from Fat: 143

This Lobster Newburg recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.

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