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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Creamy Lobster Medallions

(Photo Below)
1 1/2 cups wild rice, uncooked
2 tablespoons butter
1/2 cup carrots, chopped
1/2 cup celery, chopped
1 cup green onion, chopped
1  10 1/2-ounce can cream of shrimp soup
1/2 cup sherry
1/4 cup butter
  hot pepper sauce to taste
  salt and pepper to taste
1 1/2 pounds lobster meat, cooked and sliced

Prepare wild rice per package instructions. While rice is cooking, melt butter in a large saucepan and sauté the carrots, celery and green onion for 3 or 4 minutes. Stir sautéed vegetables into cooked wild rice. Set aside. Combine soup, sherry, butter, and seasonings in a double boiler and heat thoroughly. If sauce gets too thick, add more sherry. Add lobster meat and stir until heated through. On individual plates, arrange lobster slices on wild rice and spoon sauce over. Serve remaining sauce separately.

6 servings

Nutritional Value Per Serving
Calories 481, Calories From Fat 144, Total Fat 16g, Saturated Fat 9g, Trans Fatty Acid 0.34g, Cholesterol 129mg, Total Carbohydrate 47g, Protein 35g, Omega 3 Fatty Acid 0.72g

Look for "Fresh from Florida" ingredients at your grocery store.

Creamy Lobster Medallions with Wild Rice Download High-Resolution Image (JPG)

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