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Lobster In Shell Soup

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  Frozen lobster tails 16 Ounce (2 In Number, 8 Ounce Each)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1 Tablespoon
  Chicken broth 6 Cup (96 tbs)
  Canned tomatoes 7 1⁄2 Ounce, cut up (1 Can)
  Snipped parsley 1 Tablespoon
  Conchigliette 1⁄3 Cup (5.33 tbs) (Or Other Small Pasta)
  Torn spinach leaves 4 Cup (64 tbs) (Fresh Leaves)

Partially thaw frozen lobster.
Split lobster tails in half length wise, then cut in half crosswise to make 8 portions.
In large covered saucepan cook onion, green pepper, and celery in butter or margarine till tender but not brown.
Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt, and dash pepper.
Bring to boiling.
Add pasta and cook, uncovered, just till pasta is tender.
Reduce heat.
Add lobster and fresh spinach.
Cook about 5 minutes longer or till lobster is done.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2198 Calories from Fat 123

% Daily Value*

Total Fat 86 g132.3%

Saturated Fat 20 g99.8%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 5240.1 mg218.3%

Total Carbohydrates 134 g44.6%

Dietary Fiber 22.4 g89.5%

Sugars 75.5 g

Protein 58 g116.4%

Vitamin A 294.5% Vitamin C 191%

Calcium 40.8% Iron 91%

*Based on a 2000 Calorie diet

Lobster In Shell Soup Recipe