Source: dLife

Lobster made with a creamy sherry tomato sauce.

Servings

2 tbsp canola oil
1 medium onions , finely chopped
2 tbsp whole wheat flour
3.5 cup low fat unsalted chicken broth
0.5 cup canned unsalted tomato puree
0.25 cup cooking sherry
0.25 tsp salt
1 lb lobster tails , shells removed and cut into 1" pieces
1.25 cup lowfat milk
0.25 tsp hot pepper sauce
1 tsp paprika
1 roma tomatoes , chopped
2 tbsp chopped parsley

1 In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally for 5 minutes or until tender. Stir in the flour and cook, stirring constantly for 3 minutes or until lightly browned.
2 Stir in the broth, tomato puree, sherry and salt and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Add the lobster, cover, and simmer for 6 minutes or until lobster is opaque.
3 Stir in the milk, hot-pepper sauce, and paprika. Cook over medium heat for 3 minutes, or until heated through. Stir in the plum tomatoes and parsley.
4 Serve hot.