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Supper Lobster Casserole

Diabetic.Foodie's picture
  Lobster tails 1 (Island Queen Slipper)
  Butter 2 Teaspoon
  Onion 1 Teaspoon, minced
  Salt 2 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Skim milk 1 Quart
  All purpose flour 3 Teaspoon
  Dry sherry 1⁄2 Cup (8 tbs)
  Noodles 12 Ounce (Cooked)

Cook lobster as directed on the package; cool.
Discard shells and cut lobster into bite-sized pieces.
Melt butter in a skillet.
Add the onion, salt, paprika, and pepper.
Combine milk and flour in a bowl; mix to completely blend and pour into the skillet.
Cook and stir sauce over low heat until thickened; stir in the sherry.
Combine noodles, sauce, and half of the lobster pieces in a 3 qt. (3 L) casserole.
Bake, uncovered, at 375°F (190°C) for 25 minutes or until hot and bubbly.
Place remaining lobster pieces on top of noodle casserole.
Return to oven for 10 more minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2664 Calories from Fat 223

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 15.7 g78.6%

Trans Fat 0.2 g

Cholesterol 326.2 mg108.7%

Sodium 5760.9 mg240%

Total Carbohydrates 356 g118.6%

Dietary Fiber 20.4 g81.7%

Sugars 83.6 g

Protein 101 g202%

Vitamin A 89.8% Vitamin C 26.1%

Calcium 138.5% Iron 77%

*Based on a 2000 Calorie diet


Supper Lobster Casserole Recipe