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Lobster In Shell Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Lobster

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