Linguine and clams in mock cream sauce - butter busters^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | (5-6oz) lobster tails, cooked |
| 1 | can | (14oz) artichoke hearts, drained |
| ½ | cup | Liquid Butter Buds or fatfree chicken broth |
| 1 | each | Green pepper, cut in strips |
| 1 | small | Onion, peeled and quartered |
| ¼ | cup | Flour |
| ½ | teaspoon | Lite salt, optional |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| 2½ | cup | Skim milk |
| ¼ | cup | Egg Beater, beaten |
| 1 | each | Tb bottled capers, drained |
| ½ | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Lemon jiuce |
| ⅓ | cup | Sherry or cooking sherry |
| 2 | cups | Hot seasoned mashed potatoes |
Directions
Remove lobster meat from shells; cut in bite size pieces. Cut artichoke hearts in half; toss gently with lobster; set aside. In a medium saucepan, saute green pepper and onion in Butter Buds until tender, about 5 minutes. Remove from heat. with a slotted spoon, lift out vegetables; combine with lobster mixture. In the same saucepan, add flour, paprika, salt and pepper. Stir until smooth. gradually stir in skim milk. Bring to a boil, stirring; boil 1 minute. Stir some of the hot mixture into the Egg Beater; pour back into saucepan.
Cook over low heat, stirring, about 5 minutes. add lobster mixture along with rest of ingredients except potatoes; mix well. Gently reheat. Spoon into individual casseroles or a shallow 2-qt. casserole that has been sprayed with a nonstick cooking spray. Put mashed potatoes into a pastry bag or cake decorator, using rosette tip, pipe potato around edge of casserole. Run under broiler 2-3 minutes until potatoes are nicely browned. Per serving: 190 cal., 0.8g fat (4%), 62mg chol., 1g fiber, 20g pro., 22g carb., 679mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-26-95