Port Jefferson Lobster Supreme

Course : Seafoods
Serves: 1
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3 cups cooked lobster meat
6 tablespoons margarine or butter
6 tablespoons flour
1 1/2 cups milk
1/2 cup dry sherry
8 drops worcestershire sauce
1/2 teaspoon lemon and pepper seasoning salt to taste
3 medium green onions -- minced, (about 1/4 cup)
8 ounces sliced mushrooms -- drained
2 tablespoons margarine or butter
1 teaspoon paprika for sprinkling

Preparation / Directions:

Cut lobster meat into bite-sized pieces. In 3-quart saucepan, melt margarine or butter, mix in Four. Slowly add milk, stirring constantly, to keep mixture smooth and free from lumps. Cook, stirring, over medium heat until mixture comes to a boil and thickens. Add sherry, Worcestershire sauce, lemon and pepper seasoning and salt. Simmer 2 minutes. In another pan, saute green onions and mushrooms in margarine or butter, until green onions are tender. Add to sauce mixture. Gently stir lobster meat into sauce mixture. Put into individual shells or ramekins (or greased 2-quart casserole). Sprinkle paprika over top. Bake at 45O degrees F. until hot and bubbly and lightly browned on top, 10 to I5 minutes. Makes 6 servings.


Nutritional Information:

1009 Calories (kcal); 16g Total Fat; (16% calories from fat); 110g Protein; 70g Carbohydrate; 363mg Cholesterol; 1866mg Sodium

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