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.
Serving size: Complete recipe
Calories 1339 Calories from Fat 294
% Daily Value*
Total Fat 34 g52%
Saturated Fat 18.6 g92.9%
Trans Fat 0 g
Cholesterol 408.3 mg136.1%
Sodium 3493.2 mg145.6%
Total Carbohydrates 129 g43.1%
Dietary Fiber 37.7 g150.9%
Sugars 45.7 g
Protein 132 g264.6%
Vitamin A 993.8% Vitamin C 377.3%
Calcium 72.9% Iron 92.2%
*Based on a 2000 Calorie diet