Lobster and Crab in Rich Cream Sauce


3 ounces Neufchatel cheese, or reduced-fat cream cheese
vegetable cooking spray
1 teaspoon vegetable oil
2/3 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup plus 2 tablespoons all-purpose flour
3 cups 1% low-fat milk
1 egg yolk, lightly beaten
1/4 cup sherry
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon dry mustard
1/8 teaspoon paprika
Dash of ground red pepper
2 cups coarsely chopped lobster meat (2 [8-ounce] lobster tails)
1/2 pound lump crabmeat, drained
3 cups hot cooked long-grain rice (cooked without salt or fat)
paprika (optional)
lemon twists and fresh parsley sprigs to garnish (optional)


  1. Freeze cheese 15 minutes or until firm; cut into 1/4-inch cubes, and set aside.
  2. Coat a large skillet with cooking spray. Add oil, and place over medium-high heat until hot. Add mushrooms and onion. Saute until tender.
  3. Add flour and cook 1 minute, stirring constantly. (Mixture will be dry and crumbly.)
  4. Combine milk and egg yolk in a bowl, stir well. Gradually add to flour mixture, stirring well. Cook over medium heat 15 minutes or until thickened, stirring constantly.
  5. Add cheese, stirring with a wire whisk until smooth.
  6. Stir in sherry and next 6 ingredients. Reduce heat, and simmer 3 minutes, stirring constantly.
  7. Add lobster and crabmeat. Simmer an additional 8 minutes or until lobster is done, stirring frequently. Serve over rice. Sprinkle with paprika, and garnish with lemon and parsley, if desired.

Makes 6 servings.

Source: Cooking Light magazine