Individual Lobster Casseroles
|Lobster tail||8 Ounce (3 Pieces Fresh Or Frozen - Thawed If Frozen)|
|Frozen artichoke hearts||10 Ounce, thawed and quartered (1 Package)|
|Vegetable oil spray||1|
|Reduced calorie margarine||2 Teaspoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Canned low sodium chicken broth||1⁄4 Cup (4 tbs), undiluted|
|Lemon juice||2 Teaspoon|
|Dijon mustard||1 Teaspoon|
|Neufchatel cheese||3 Ounce, cubed|
|Shredded reduced fat jarlsberg cheese||2 Ounce (1/2 Cup)|
Cook lobster tails in boiling water 6 to 8 minutes or until done; drain.
Rinse tails thoroughly with cold water.
Split and clean tails.
Coarsely chop lobster meat, and set aside.
Cook artichoke hearts according to package directions, omitting salt.
Drain well, and set aside.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add mushrooms and green onions; saute until tender.
Combine vermouth and next 3 ingredients; add to mushroom mixture, and stir well.
Add Neufchatel cheese, stirring constantly, until cheese melts.
Add artichoke hearts and lobster meat; stir well.
Cook over medium heat 2 minutes or until thoroughly heated, stirring constantly.
Spoon lobster mixture evenly into 4 individual gratin dishes coated with cooking spray.
Broil 5 1/2 inches from heat 2 minutes.
Sprinkle Jarlsberg cheese evenly over lobster mixture.
Broil an additional 2 minutes or until cheese melts.
Garnish with lemon twists, if desired.