Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 cup lobster meat
- 2 tablespoons butter
- 1 teaspoon lemon juice
- 2 tablespoons flour
- 1 teaspoon chopped parsley
- 1 cup cream
- salt
- pepper
- lemon juice
- parsley
Directions
1 cup lobster meat; Pinch red pepper; J4 can peas; yi teaspoon salt;
2 tablespoons butter; 1 teaspoon lemon juice;
2 tablespoons flour. 1 teaspoon chopped parsley.
1 cup cream;
Stir butter and flour smooth like paste, then add cream,
salt, pepper, lemon juice and parsley, and let boil. Then add
the lobster, which has already been cooked and cut into dice,
and let boil a few minutes. Before serving add the peas.
Serve on toast, in the shell or in ramekins.
— Mrs. Nathan Liebshutz, Cleveland. 31