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Honey Mustard Lobster With Asparagus Recipe
|Lobster tails||48 Ounce (Fresh / Frozen, Thawed)|
|Fresh asparagus||1 Pound|
|Reduced calorie margarine||2 Tablespoon|
|All purpose flour||1 1⁄2 Tablespoon|
|1% low fat milk||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||1 1⁄2 Tablespoon|
|Minced fresh chives||2 Tablespoon|
Serving size: Complete recipe
Calories 5819 Calories from Fat 151
% Daily Value*
Total Fat 233 g358.4%
Saturated Fat 39.2 g196%
Trans Fat 0 g
Cholesterol 7.5 mg
Sodium 3975.9 mg165.7%
Total Carbohydrates 294 g98.2%
Dietary Fiber 47.7 g190.9%
Sugars 217.2 g
Protein 140 g280.7%
Vitamin A 122.1% Vitamin C 71.5%
Calcium 80.6% Iron 206.9%
*Based on a 2000 Calorie diet
Rinse tails thoroughly with cold water.
Split and clean tails.
Cut lobster meat into 3/8-inch slices.
Snap off tough ends of asparagus.
Remove scales from spears with a knife or vegetable peeler, if desired.
Arrange asparagus in a vegetable steamer over boiling water.
Cover and steam 8 minutes or until crisp-tender.
Set aside, and keep warm.
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, mustard, and honey; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in chives.
Arrange asparagus spears and lobster slices on individual serving plates; spoon mustard sauce evenly over asparagus and lobster.