Fillet And Lobster Supreme Recipe


Health IndexAverageCuisine
Main IngredientInterest Group


 Fish fillets1 Pound
 Canned lobster5 Ounce (1 Can)
 Diced lobster1 Cup (16 tbs) (Fresh Ones)
 Lobster paste6 Ounce (2 Cans Of 3 Ounce Each)
 Milk1 1⁄4 Cup (20 tbs)
 Butter/Margarine3 Tablespoon
 All purpose flour3 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1 Dash
 Finely chopped parsley1 Teaspoon
 Finely chopped onion1 Teaspoon
 Fine dry bread crumbs1 1⁄4 Cup (20 tbs)
 Lemon slices4
 Parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1734 Calories from Fat 565

% Daily Value*

Total Fat 64 g98.4%

Saturated Fat 29.8 g149.2%

Trans Fat 0 g

Cholesterol 819.1 mg273%

Sodium 3391.3 mg141.3%

Total Carbohydrates 103 g34.2%

Dietary Fiber 6.6 g26.3%

Sugars 19.4 g

Protein 190 g380.7%

Vitamin A 91.9% Vitamin C 113.6%

Calcium 91.2% Iron 47.5%

*Based on a 2000 Calorie diet


Cover the bottom of a 6x9x2 inch casserole with fillets and sprinkle with a little salt.
Chop the canned lobster in very small pieces and combine with lobster juice and lobster paste.
Spread evenly over the fillets.
Heat the milk in a saucepan.
Cream together butter, flour, 1/2 teaspoon salt and pepper.
Add to the hot milk, then add parsley and onion.
Cook until quite thick remove from heat and let cool.
Spread the cooled sauce over the lobster mixture.
Top with bread crumbs, patting them into the sauce.
Bake in a moderate oven, 375F for approximately 30 minutes or until fillets are done.
The time required for baking varies, according to the thickness of fillets and whether fresh or frozen fish is used.
If frozen fish is used, do not thaw completely, but just enough to handle easily.
Remove from oven when done and decorate with lemon slices and sprigs of parsley.