Lobster Prima Vera

Number of Servings: 
4
Ingredients: 
2 each Maine lobsters, cooked
6 each cherry tomatoes, halved
6 each medium mushrooms, sliced
6 each broccoli crowns
1 each carrot, sliced
1 each clove garlic, minced
4 Tablespoons butter
1 Tbls olive oil
2 Tablespoons white wine (or 1 Tbls. lemon juice)
1 cup chicken bouillon
3 Tablespoons flour
1/2 cup milk
1/2 cup light cream
1/2 teaspoon parsley
1/4 teaspoon pepper
4 servings linguine
Nutrition Information: 

(per serving)
Calories 760.4
Cholesterol: 126 mg
Protein: 38 g
Sodium: 827 mg
Total Fat: 25.6 g
Dietary Fiber: 12.9 g
Carbohydrate: 99.8 g
Calcium: 244 mg

Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

Instructions: 

Pick meat out of lobster and cut into pieces. In large sauté pan or electric frying pan sauté lobster in one tablespoon butter for about two minutes, remove from pan and set aside.

Add olive oil to sauté pan and sauté garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside. Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened. Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low.

Serve over linguine or rice.

No votes yet
Related terms:
  • Get the Facts About Seafood & Pregnancy