Saturday, April 16, 2011

Maine Lobster Garlic Butter Sauce

A lighter version of  
Lobster Sauce with Garlic and Butter

Restaurant inspired, this is a very easy sauce to make.   I have served this with lobster ravioli (store bought) for a festive company dinner, and also with healthy whole wheat linguine. 

We have new friends who have joined us on this page who are Somersizing, and a few who are on South Beach.  You can try this sauce over baked snapper or grilled salmon!   

If you are just watching your calories like me, the addition of cooking creme (which is only about 25 calories per tablespoon) and cutting down on the butter makes this sauce a little more figure friendly.

Maine Lobster Garlic Butter Sauce

½ cup dry White Wine
3 tablespoons Philadelphia Brand® Savory Garlic Cooking Creme 
½ stick cold Butter, cut into tablespoon pieces
7 oz Fully Cooked Maine Lobster meat (find it in your store’s freezer section)
2 sprigs fresh Thyme, leaves stripped from stems
Fresh Chives, for garnish
Grated Parmesan Cheese for passing at the table

In a medium saucepan, add wine and cooking creme.  Bring to boil and reduce to simmer, about three minutes.  Add butter one piece at a time, adding the next before the last one is fully melted.  

Add lobster and thyme.  Lower heat to the very lowest setting and just warm through for about a minute or two.

Pour over cooked pasta.  Garnish with fresh chives and Parmesan cheese



A lobster dinner for 4 - about 20 bucks!
Pictured with Lobster Ravioli

Note:   Frozen lobster is more affordable!


Try this light Spring Salad

I like to serve any dish that I whip up using this sauce with a side salad of marinated artichoke heart (quartered), heart of palm (sliced and halved) and blanched asparagus (chopped).  Sometimes I pour this over a bed of green leaf lettuce. 

The dressing is simply the juice of one large lemon, 1/4 cup of olive oil, 1/8 teaspoon anchovy paste, a drizzle of honey, vegetable seasoning and black pepper to taste.


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