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1 hours
Prep: 10 minutes
Cook: 50 minutes
249 calories per serving view nutrition facts
6 servings
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| 4 | each | lobster tails | |
| 3 | cups | water | |
| 1 | tablespoon | chicken broth | |
| 1 | tablespoon | onion flakes | |
| 6 | each | coriander seeds | |
| 1 | each | bay leaf | |
| 1 | tablespoon | vegetable flakes | |
| 3 | each | peppercorns | |
| 5 | tablespoons | butter | |
| 5 | tablespoons | flour, all-purpose | |
| 1 | teaspoon | salt | |
| 3 | cups | milk | |
| 1 | cup | cream |
Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each 1 quart of water.
Drop frozen lobster tails into water and boil 11 minutes (or 3 minutes plus the weight of the largest lobster tail) Remove meat from lobster shells and dice.
Set aside.
Crush shells and put in saucepan.
Add the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay leaf, vegetable flakes and peppercorns.
Simmer 30 minutes; strain.
Melt butter; stir in flour, bon appetit and salt.
Cook until bubbly. Remove from heat and add milk.
Simmer over low heat, stirring constantly, until thickened.
Stir in lobster stock, lobster meat and cream.
Do not allow it to boil.
Serve piping hot.
| % Daily Value* | |
| Total Fat 20.0g | 30% |
| Saturated Fat 12.0g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 535mg | 22% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 7.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 16% | Vitamin C | 2% | |
| Calcium | 19% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The envoys of fall arrive to greet us well before the autumnal equinox. Gourds, which include...
This is a nice and lovely recipe, I roasted them 5 minutes more, and the sweet potates just began to be brown, and taste great. I will make them again. Thanks.
Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.
