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Lobster Artichoke Bake

10min.chef's picture
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Garlic clove 1 Large, minced
  Butter/Margarine 2 Tablespoon
  Condensed cream of mushroom soup 21 Ounce (2 Cans, 10 1/2 Ounce Each)
  Light cream 1⁄4 Cup (4 tbs)
  Coarsely chopped cooked lobster 2 Cup (32 tbs) (Or Cut Up)
  Frozen artichoke hearts package 9 Ounce, cooked, drained and cut in half (1 Package)
  Sherry 3 Tablespoon
  Chopped pimiento 2 Tablespoon
  Paprika 1⁄2 Teaspoon
  Bread crumbs 1⁄3 Cup (5.33 tbs)
  Melted butter 3 Tablespoon
  Grated parmesan cheese 2 Tablespoon

1. Cook celery and garlic in butter in a large saucepan, over medium heat, until tender but not browned.
2. Add soup, cream, lobster, artichokes, sherry, pimiento and paprika. Heat over low heat, stirring often, until mixture is piping hot.
3. Pour into 6 individual shallow baking dishes.
4. Combine crumbs, butter and cheese. Sprinkle over lobster mixture.
5. Place on rack in broiler about 5 inches from source of heat. Broil until topping is browned.

Recipe Summary

Difficulty Level: 
Side Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1794 Calories from Fat 897

% Daily Value*

Total Fat 102 g156.9%

Saturated Fat 58.7 g293.4%

Trans Fat 0 g

Cholesterol 620.4 mg206.8%

Sodium 5518.6 mg229.9%

Total Carbohydrates 88 g29.3%

Dietary Fiber 8.4 g33.7%

Sugars 17.9 g

Protein 129 g257.2%

Vitamin A 114.7% Vitamin C 60.7%

Calcium 85.8% Iron 38.5%

*Based on a 2000 Calorie diet

Lobster Artichoke Bake Recipe