*** Lobster Popover

• Basic popovers: http://kreutzlandryrecipes.blogspot.com/2015/02/basic-popover.html
• 2 cups chopped lobster meat (instructions for using raw lobster below)
• 1/4 cup (4 Tbsp) light margarine - ICBINB light (40 cal/Tbsp)
• 3 Tbsp all purpose flour 
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp dry sherry or apple juice
• 2 cups fat free milk

If using raw lobster, cook the lobster in salted, boiling water for at least 3 minutes, until the the shell turns bright red.

Melt the margarine in a saucepan over medium heat. Stir in the flour, mustard, salt, and pepper. Continue stirring until the mixture is smooth and well incorporated.

Remove from the heat and stir in the milk. Put back on the heat and bring to a boil, stirring constantly. Once boiling, continue to cook, stirring, for 1 minute more. The sauce can be remove from the heat and warmed up to serve whenever the popovers are ready.

Makes 6 servings, 9 (regular) or 7 (light) WW PointsPlus each.

Adapted from: http://www.bigoven.com/recipe/lobster-newburg-in-popovers/107131