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.

Ann Taylor Pittman

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Recipe Summary

Yield:
4 servings (serving size: 1 stuffed bread shell)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

265 calories; calories from fat 29%; fat 8.5g; saturated fat 4.7g; mono fat 2.6g; poly fat 0.6g; protein 15.6g; carbohydrates 30.3g; fiber 1.6g; cholesterol 48mg; iron 1.5mg; sodium 668mg; calcium 164mg.
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