Vegetable Stew With Lobster
|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)|
|All purpose flour||2 Tablespoon|
|Reserved cooking liquid||1 1⁄2 Cup (24 tbs) (From Vegetables)|
|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|
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.