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Vegetable Stew With Lobster

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Vegetable stew with lobster is a a very savory and delicious stew made with fresh veggies and mushrooms. Herbed and spiced with nutmeg, this seafood and vegetable stew is great for parties or special family occasions too.
Ingredients
  Frozen cauliflower 10 Ounce (1 Package)
  Frozen baby carrots 10 Ounce (1 Package)
  Asparagus tips 10 Ounce (1 Package, White Or Green)
  Frozen peas 10 Ounce (1 Package)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon
  Reserved cooking liquid 1 1⁄2 Cup (24 tbs) (From Vegetables)
  Nutmeg 1⁄4 Teaspoon
  Canned black chinese mushrooms 5 Ounce (Drained)
  Plain yogurt 1⁄2 Cup (8 tbs)
  Cooked lobster meat 16 Ounce, cut into bite size pieces
  Chopped parsley leaves 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Cook cauliflower, carrots, asparagus, and peas according to package directions; drain.
Reserve and combine cooking liquids.
Melt butter in large saucepan; stir in flour to make smooth paste.
Gradually stir in 1 1/2 cups reserved vegetable cooking liquids; heat and stir until mixture comes to boil and is thickened.
Add nutmeg, salt, and pepper.
Add cooked vegetables and mushrooms; heat through.
Just before serving, stir in yogurt.
Garnish with lobster and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood

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