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    You are in: Home / Recipes / Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce Recipe
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    Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce

    Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce. Photo by ARathkamp

    1/1 Photo of Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    ARathkamp's Note:

    This is a recipe I made up after looking for a comforting Lobster dish. Hope you enjoy!.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 16 ounces refrigerated reduced-fat crescent rolls (2 8 ounce tubes, 12 large count or 16 regular count size)
    • 1 (6 ounce) box Stove Top stuffing mix, Savory Herbs
    • 1/2 cup butter (1 stick or 1/2 cup melted)
    • 1 leek, c hooped whites and light greens only
    • 3/4 cup water, depending on how moist you want the stuffing
    • 1 1/2 tablespoons olive oil
    • 3 fresh garlic cloves, smashed and chopped
    • 2 shallots, chopped
    • 1/4 teaspoon white pepper
    • 1 (12 ounce) can fat-free evaporated milk
    • 2 teaspoons seafood sauce (coctail sauce)
    • 1 (12 ounce) package imitation lobster meat (or use fresh)
    • 2 tablespoons fresh chives (optional)
    • butter-flavored cooking spray

    Directions:

    1. 1
      Preheat oven to 400 degrees and chop leeks and shallots. Set aside.
    2. 2
      Make stuffing by melting 1 stick butter then mixing with the dried stuffing mixture, water and chopped leeks.
    3. 3
      In a prepared (sprayed) 13 x 9 glass casserole dish, place 1 sheet crescent dough at the bottom of the dish. Layer stuffing mixture then place another crescent sheet on top of stuffing layer. If crescent sheets are not available, substitute the normal crescent roll dough uncut. An option here would be to stuff the mixture into crescent rolls and roll as normal for individual servings.
    4. 4
      Place into oven and cook until golden brown (about 20 minutes).
    5. 5
      While crescents are cooking, prepare the Lobster Butter Sauce. Begin to saute chopped shallots in a large pan for about 2 minutes.
    6. 6
      Add 1 1/2 tablespoons olive oil and chopped garlic to saute pan and saute for 2 minutes.
    7. 7
      Add evaporated milk, seafood sauce and white pepper and bring to a boil (about 5 minutes).
    8. 8
      Add lobster to sauce and simmer about 5 minutes.
    9. 9
      To serve, top stuffed crescents (sliced or rolls) with lobster sauce and (optional) dried or fresh chives.

    Ratings & Reviews:

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    Nutritional Facts for Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce

    Serving Size: 1 (121 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 2015.1
     
    Calories from Fat 1072
    53%
    Total Fat 119.1 g
    183%
    Saturated Fat 63.0 g
    315%
    Cholesterol 259.4 mg
    86%
    Sodium 3780.7 mg
    157%
    Total Carbohydrate 191.3 g
    63%
    Dietary Fiber 7.3 g
    29%
    Sugars 56.6 g
    226%
    Protein 48.5 g
    97%

    The following items or measurements are not included:

    refrigerated reduced-fat crescent rolls

    seafood sauce

    imitation lobster meat

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