INGREDIENTS:
(4 servings)
2 each 1¼ pound
Maine lobsters, cooked
6 cherry tomatoes, halved
6 medium mushrooms, sliced
6 broccoli crowns
1 carrot, sliced
1 clove garlic, minced
4 Tablespoons butter
1 Tablespoons olive oil
2 Tablespoons white wine (or 1 Tbls. lemon juice)
1 cup chicken bouillon
3 Tablespoons flour
½ cup milk
½ cup light cream
½ teaspoon parsley
¼ teaspoon pepper
4 servings linguine or rice
DIRECTIONS:
Pick meat out of Maine Lobster and cut into pieces. In large sauté pan or electric frying pan sauté Maine Lobster in one tablespoon butter for about two minutes, remove from pan and set aside.
Add olive oil to sauté pan and sauté garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside. Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add Maine Lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low.
Serve over linguine or rice.
NUTRITIONAL:
Per serving:
calories 748.2
carbohydrate 99 g
cholesterol 99 mg
fat 25.1 g
protein 36.3 g
sodium 838 mg
dietary fiber 12.6 g
calcium 244 mg
Nutritional information provided by MasterCook. These 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
