Wednesday, September 10, 2008

Lobster Fricassee

For this Lobster recipe, I prefer to use precooked Maine Lobster Meat as opposed to Maine Lobster tails or live Maine lobsters.

  • 2 cups shelled lobster meat, cut into bite-size pieces
  • 1/4 cup low fat margarine
  • 3/4 lb. mushrooms\cooked, sliced
  • 1/2 tsp. onion powder
  • 1/2 cup skim milk
  • 1/4 cup all purpose flour
  • 1/4 tsp. paprika
  • 2 cups cooked rice or pasta
  • parsley sprigs
Melt the margarine in a saucepan; add the mushrooms and onion powder. Sauté 5-6 minutes. Whisk the milk and flour in a small bowl, whisking quickly to eliminate any lumps. Pour the milk mixture into mushroom mixture; mix thoroughly, and continue cooking 3-4 minutes. Add the lobster, paprika, and salt and pepper to taste; continue cooking 5-10 minutes until lobster is heated through. Spread rice or pasta onto a serving platter, spoon lobster and sauce over the top and garnish with parsley to serve.

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