Lobster Newburg

If you don't want to cook live lobsters, use frozen tails. To get 1 cup of chopped meat, use 3 (6-ounce) tails, and steam them for about 8 minutes. You can also use shrimp or crab in place of lobster.


4 servings (serving size: 1 stuffed bread shell)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 4.7 g
Monofat 2.6 g
Polyfat 0.6 g
Protein 15.6 g
Carbohydrate 30.3 g
Fiber 1.6 g
Cholesterol 48 mg
Iron 1.5 mg
Sodium 668 mg
Calcium 164 mg


4 (2.5-ounce) sourdough rolls
1 tablespoon butter
1/4 cup finely chopped onion
1 garlic clove, minced
3 tablespoons water
1 1/2 tablespoons dry sherry
1 1/2 tablespoons all-purpose flour
1 1/4 cups 1% low-fat milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, cut into small pieces
1 cup chopped cooked lobster meat
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon paprika
2 teaspoons chopped fresh chives


Preheat oven to 375°.

Hollow out each roll, leaving about a 1/4-inch-thick shell; reserve torn bread for another use. Place hollowed bread shells on a baking sheet. Bake at 375° for 7 minutes or until lightly toasted. Remove the bread shells from oven; set aside.

Melt butter in a nonstick skillet over medium heat. Add onion and garlic; cook 2 minutes or until tender, stirring frequently. Add water and sherry, and cook 1 minute. Sprinkle flour over onion mixture; cook 1 minute, stirring constantly. Gradually add milk, stirring constantly with a whisk; bring to a boil. Reduce heat, and simmer 3 minutes or until thick, stirring constantly. Add cream cheese; stir with a whisk until cheese melts. Stir in lobster, juice, salt, and paprika. Spoon 1/2 cup lobster mixture into each bread shell; sprinkle each serving with 1/2 teaspoon chives. Serve immediately.