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Lobster Newburg II


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  • 2 tablespoons butter
  • 1 1/2 pounds lobster meat cut large chunks
  • 1 tablespoon paprika
  • 1/2 cup dry sherry
  • 1 cup light cream
  • 1 cup Locke-Ober Cream Sauce
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Melt butter in a saucepan and add lobster meat. Saute until meat is warmed through. Add paprika and sherry. Continue to cook for two minutes.

Add fresh cream and cook until mixture is reduced by 1/4; add cream sauce and stir gently until thoroughly blended. More or less cream sauce may be used, depending on the thickness desired. Salt and pepper to taste.

This recipe yields 4 servings.

Calories: 360
Protein: 34g
Fat: 19g
Sodium: 656mg
Carbs: 4.5g
Fiber: .5g
ECC = 4g

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