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Capellini With Lobster Recipe
|Lobster tails||16 Ounce, thawed (Fresh Or Frozen)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Garlic||2 Teaspoon, minced|
|Chablis/Dry white wine||1⁄2 Cup (8 tbs)|
|Ground green peppercorn||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Low fat monterey jack cheese||3 Ounce, shredded (3/4 Cup)|
|Parmesan cheese||2 Tablespoon, grated|
|Capellini||6 Ounce (Angel Hair Pasta, Uncooked)|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
|Green peppercorns||To Taste|
Serving size: Complete recipe
Calories 3139 Calories from Fat 273
% Daily Value*
Total Fat 102 g157.3%
Saturated Fat 29.4 g146.8%
Trans Fat 0 g
Cholesterol 82.6 mg
Sodium 2425.1 mg101%
Total Carbohydrates 257 g85.7%
Dietary Fiber 20.3 g81.4%
Sugars 90.7 g
Protein 112 g224.9%
Vitamin A 42.5% Vitamin C 52.1%
Calcium 162.1% Iron 93%
*Based on a 2000 Calorie diet
Rinse with cold water.
Split and clean tails.
Reserve shells for garnish, if desired.
Coarsely chop lobster meat, and set aside.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add green onions and garlic; saute 1 minute or until tender.
Add wine and ground peppercorns; cook 2 minutes or until wine evaporates.
Combine flour and milk, stirring until smooth.
Add to green onion mixture in skillet; cook over medium heat, stirring constantly with a wire whisk, until thickened and bubbly.
Add lobster and cheeses; cook, stirring constantly, 2 minutes or until cheeses melt and lobster is heated.
Cook pasta according to package directions, omitting salt and fat; drain.
Combine pasta and lobster mixture in a serving bowl; toss gently.
Spoon onto individual serving plates, and sprinkle with pars ley.
If desired, garnish with lemon slices, lobster tails, and green peppercorns.