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Maine Lobster Momay
Submitted by: Martha Lostrom, Food Editor, The Weekly, Bangor, Maine
INGREDIENTS: (6 servings)
2 pounds cooked
Maine lobster meat, chopped into large bite sized pieces
6 tablespoons butter
3 tablespoons flour
¼ teaspoon ground pepper
1 teaspoon salt
2 cups milk
1 each egg yolk, slightly beaten
1½ cups sharp cheddar cheese, shredded
DIRECTIONS:
Preheat oven to 350 degrees. In a saucepan, melt butter, add flour, and bubble nicely for a few minutes but do not scorch. When smooth, add seasonings. Slowly add milk; stirring until thickened. Pull from heat and add a bit of the hot sauce to the egg yolk. Add egg mixture to the rest of the sauce. Return to heat for a minute or two, stirring steadily. Remove from heat. Add the Maine Lobster meat to the sauce and mix thoroughly. Divide evenly into six buttered ramekins, or pour into buttered baking dish. Evenly spread the shredded cheese over all. Bake at 350 degrees until hot and bubbly.
NUTRITIONAL:
Per serving:
calories 437.1 grams
cholesterol 216 milligrams
protein 41.8 grams
sodium 1,263 milligrams
total fat 25.3 grams
dietary fiber 0.0 grams
carbohydrate 9.2 grams
calcium 402 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
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