Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quarts whole milk
- 1/4 cup heavy cream
- 1/4 cup sweet butter, melted
- 1 1/2 teaspoons paprika
- 3 1/4 lbs maine lobster meat
- salt, to taste
Directions
1. Gently heat the milk and cream in a large pot (do not allow to boil).
2. In an iron skillet, combine the melted butter and paprika; heat slowly to make a sauce.
3. Add in the lobster meat to the butter sauce and heat slowly to gently warm the meat.
4. Add the lobster mixture to the hot milk mixture and heat gently for about 1 hour.
5. Add in salt to taste.
6. Taste is much better if refrigerated and reheated the next day.
7. Serve with oyster crackers.
Category:New England Recipes
Category:New England Soups