Lobster Newburg

Lobster Newburg


  • 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)

Nutritional Information

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