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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
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