Sherried Lobster And Cod Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Water2 Cup (32 tbs)
 Lobsters7 1⁄2 Pound (6 In Number, 1 1/4 Pound Each)
 Butter/Margarine4 Tablespoon
 Salad oil2 Tablespoon
 Green peppers3 Medium, cut into thin strips
 Onion1 Medium, diced
 Garlic1 Clove (5 gm), minced
 Cod steaks2 Pound
 Canned tomatoes16 Ounce (1 Can)
 Dry sherry1⁄3 Cup (5.33 tbs)
 Minced parsley2 Tablespoon
 Salt1 1⁄4 Teaspoon
 Oregano leaves1⁄2 Teaspoon
 Crushed red pepper1⁄4 Teaspoon
 All purpose flour2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 5002 Calories from Fat 1048

% Daily Value*

Total Fat 118 g181.8%

Saturated Fat 40.1 g200.7%

Trans Fat 0.5 g

Cholesterol 3751 mg

Sodium 14156.4 mg589.9%

Total Carbohydrates 125 g41.7%

Dietary Fiber 21.7 g86.9%

Sugars 20 g

Protein 820 g1639.2%

Vitamin A 233.2% Vitamin C 782.6%

Calcium 209.6% Iron 138.3%

*Based on a 2000 Calorie diet


1. In large saucepot over high heat, heat 3 inches water to boiling. Plunge 2 or 3 lobsters (depending on size of saucepot) headfirst into boiling water. Immediately cover saucepot with lid; cook, checking frequently, until water boils again. Reduce heat to medium; continue cooking 10 minutes, covered; frequently lift lid to let steam escape and to prevent water from boiling over.