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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.
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

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

Vegetable Stew With Lobster Recipe