Yield: 4 Servings
|2 cups||Shelled lobster meat; cut into bite-size pieces|
|¼ cup||Lowfat margarine|
|¾ pounds||Mushrooms; sliced|
|½ teaspoon||Onion powder|
|½ cup||Skim milk|
|¼ cup||All purpose flour|
|2 cups||Cooked rice; or pasta|
|\N \N||Parsley sprigs|
Melt the margarine in a saucepan; add the mushrooms and onion powder. Saut 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.
Per serving: calories 340, fat 9.8g, 26% calories from fat, cholesterol 53mg, protein 21.3g, carbohydrates 41.0g, fiber 1.7g, sodium 704mg.
Exchanges: 2 Starch, 1 Medium Fat.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 15 min, Cook: 15 min.
Recipe by: The American Diabetes Association's Easy & Elegant Entrees Posted to recipelu-digest by "abprice@..." <abprice@...> on Mar 21, 1998