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Lobster Artichoke Bake Recipe
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Garlic clove||1 Large, minced|
|Condensed cream of mushroom soup||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Light cream||1⁄4 Cup (4 tbs)|
|Coarsely chopped cooked lobster||2 Cup (32 tbs) (Or Cut Up)|
|Frozen artichoke hearts package||9 Ounce, cooked, drained and cut in half (1 Package)|
|Chopped pimiento||2 Tablespoon|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Melted butter||3 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1794 Calories from Fat 897
% Daily Value*
Total Fat 102 g156.9%
Saturated Fat 58.7 g293.4%
Trans Fat 0 g
Cholesterol 620.4 mg
Sodium 5518.6 mg229.9%
Total Carbohydrates 88 g29.3%
Dietary Fiber 8.4 g33.7%
Sugars 17.9 g
Protein 129 g257.2%
Vitamin A 114.7% Vitamin C 60.7%
Calcium 85.8% Iron 38.5%
*Based on a 2000 Calorie diet
2. Add soup, cream, lobster, artichokes, sherry, pimiento and paprika. Heat over low heat, stirring often, until mixture is piping hot.
3. Pour into 6 individual shallow baking dishes.
4. Combine crumbs, butter and cheese. Sprinkle over lobster mixture.
5. Place on rack in broiler about 5 inches from source of heat. Broil until topping is browned.