Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce Recipe

Name: Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup butter (1 stick or 1/2 cup melted); 1 leek, c hooped whites and light greens only; ¾ cup water, depending on how moist you want the stuffing; 1 ½ tablespoons olive oil; 3 fresh garlic cloves, smashed and chopped; 2 shallots, chopped; ¼ 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

Servings: persons

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
½ cup butter (1 stick or 1/2 cup melted)
1 leek, c hooped whites and light greens only
¾ cup water, depending on how moist you want the stuffing
1 ½ tablespoons olive oil
3 fresh garlic cloves, smashed and chopped
2 shallots, chopped
¼ 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

1
Preheat oven to 400 degrees and chop leeks and shallots.
2
Set aside.
3
Make stuffing by melting 1 stick butter then mixing with the dried stuffing mixture, water and chopped leeks.
4
In a prepared (sprayed) 13 x 9 glass casserole dish, place 1 sheet crescent dough at the bottom of the dish.
5
Layer stuffing mixture then place another crescent sheet on top of stuffing layer.
6
If crescent sheets are not available, substitute the normal crescent roll dough uncut.
7
An option here would be to stuff the mixture into crescent rolls and roll as normal for individual servings.
8
Place into oven and cook until golden brown (about 20 minutes).
9
While crescents are cooking, prepare the Lobster Butter Sauce.
10
Begin to saute chopped shallots in a large pan for about 2 minutes.
11
Add 1 1/2 tablespoons olive oil and chopped garlic to saute pan and saute for 2 minutes.
12
Add evaporated milk, seafood sauce and white pepper and bring to a boil (about 5 minutes).
13
Add lobster to sauce and simmer about 5 minutes.
14
To serve, top stuffed crescents (sliced or rolls) with lobster sauce and (optional) dried or fresh chives.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, ½ cup butter (1 stick or 1/2 cup melted), 1 leek, c hooped whites and light greens only, and more.

Yes, Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek Stuffed Crescents Topped With Lobster Butter Cream Sauce

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