Linguine and clams in mock cream sauce - butter busters^

6 servings

Ingredients

Quantity Ingredient
4 eaches (5-6oz) lobster tails, cooked
1 can (14oz) artichoke hearts, drained
½ cup Liquid Butter Buds or fatfree chicken broth
1 each Green pepper, cut in strips
1 small Onion, peeled and quartered
¼ cup Flour
½ teaspoon Lite salt, optional
½ teaspoon Paprika
¼ teaspoon Pepper
2½ cup Skim milk
¼ cup Egg Beater, beaten
1 each Tb bottled capers, drained
½ teaspoon Worcestershire sauce
1 teaspoon Lemon jiuce
⅓ cup Sherry or cooking sherry
2 cups Hot seasoned mashed potatoes

Directions

Remove lobster meat from shells; cut in bite size pieces. Cut artichoke hearts in half; toss gently with lobster; set aside. In a medium saucepan, saute green pepper and onion in Butter Buds until tender, about 5 minutes. Remove from heat. with a slotted spoon, lift out vegetables; combine with lobster mixture. In the same saucepan, add flour, paprika, salt and pepper. Stir until smooth. gradually stir in skim milk. Bring to a boil, stirring; boil 1 minute. Stir some of the hot mixture into the Egg Beater; pour back into saucepan.

Cook over low heat, stirring, about 5 minutes. add lobster mixture along with rest of ingredients except potatoes; mix well. Gently reheat. Spoon into individual casseroles or a shallow 2-qt. casserole that has been sprayed with a nonstick cooking spray. Put mashed potatoes into a pastry bag or cake decorator, using rosette tip, pipe potato around edge of casserole. Run under broiler 2-3 minutes until potatoes are nicely browned. Per serving: 190 cal., 0.8g fat (4%), 62mg chol., 1g fiber, 20g pro., 22g carb., 679mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-26-95

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