- 4 (2.5-ounce) sourdough rolls
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 3 tablespoons water
- 1 1/2 tablespoons dry sherry
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups 1% low-fat milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, cut into small pieces
- 1 cup chopped cooked lobster meat
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 2 teaspoons chopped fresh chives
Preheat oven to 375°.
Hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place hollowed bread shells on a baking sheet. Bake at 375° for 7 minutes or until lightly toasted. Remove the bread shells from oven; set aside.
Melt butter in a nonstick skillet over medium heat. Add onion and garlic; cook 2 minutes or until tender, stirring frequently. Add water and sherry, and cook 1 minute. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add milk, stirring constantly with a whisk; bring to a boil. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Add cream cheese; stir with a whisk until cheese melts. Stir in lobster, juice, salt, and paprika. Spoon 1/2 cup lobster mixture into each bread shell; sprinkle each serving with 1/2 teaspoon chives. Serve immediately.
If you don't want to cook live lobsters, use frozen tails. To get 1 cup of chopped meat, use 3 (6-ounce) tails, and steam them for about 8 minutes. You can also use shrimp or crab in place of lobster.
- Yield: 4 servings (serving size: 1 stuffed bread shell)
|Calories per serving:||265|
|Caloriesfromfat per serving:||29%|
|Fat per serving:||8.5g|
|Saturated fat per serving:||4.7g|
|Monounsaturated fat per serving:||2.6g|
|Polyunsaturated fat per serving:||0.6g|
|Protein per serving:||15.6g|
|Carbohydrate per serving:||30.3g|
|Fiber per serving:||1.6g|
|Cholesterol per serving:||48mg|
|Iron per serving:||1.5mg|
|Sodium per serving:||668mg|
|Calcium per serving:||164mg|