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Lobster Macaroni Supreme Recipe
|Macaroni||8 Ounce (Elbow)|
|Canned lobster meat||12 Ounce|
|Lemon juice||1 Tablespoon|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cheddar cheese||1 Cup (16 tbs), grated|
|Dry mustard||1 Teaspoon|
|Frozen peas||10 Ounce|
Calories 442 Calories from Fat 152
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 10.3 g51.3%
Trans Fat 0 g
Cholesterol 101 mg
Sodium 721.5 mg30.1%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.6 g14.3%
Sugars 6.6 g
Protein 27 g53.6%
Vitamin A 30% Vitamin C 16.1%
Calcium 28.7% Iron 15%
*Based on a 2000 Calorie diet
2 Drain lobster; remove any bony tissue; cut in bite-size pieces in medium-size bowl; sprinkle lemon juice over.
3 Melt butter or margarine in medium-size saucepan; remove from heat; blend in flour, salt, and pepper; slowly stir in milk.
Cook, stirring constantly, until sauce thickens and boils 1 minute.
4 Spoon 1/2 cup sauce over lobster; mix gently.
Pour remaining sauce over macaroni; stir in cheese and mustard.
5 Spoon macaroni mixture into a 6-cup greased baking dish; top with lobster mixture; cover.
6 Bake in moderate oven (350Â°) 30 minutes, or until bubbly-hot.
7 While casserole bakes, cook peas, following label directions; drain.
Season with salt, pepper, and butter or margarine, if desired; keep hot.
Spoon around edge of casserole just before serving.