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Lobster In Shell Soup Recipe
|Frozen lobster tails||16 Ounce (2 In Number, 8 Ounce Each)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chicken broth||6 Cup (96 tbs)|
|Canned tomatoes||7 1⁄2 Ounce, cut up (1 Can)|
|Snipped parsley||1 Tablespoon|
|Conchigliette||1⁄3 Cup (5.33 tbs) (Or Other Small Pasta)|
|Torn spinach leaves||4 Cup (64 tbs) (Fresh Leaves)|
Serving size: Complete recipe
Calories 2198 Calories from Fat 123
% Daily Value*
Total Fat 86 g132.3%
Saturated Fat 20 g99.8%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 5240.1 mg218.3%
Total Carbohydrates 134 g44.6%
Dietary Fiber 22.4 g89.5%
Sugars 75.5 g
Protein 58 g116.4%
Vitamin A 294.5% Vitamin C 191%
Calcium 40.8% Iron 91%
*Based on a 2000 Calorie diet
Split lobster tails in half length wise, then cut in half crosswise to make 8 portions.
In large covered saucepan cook onion, green pepper, and celery in butter or margarine till tender but not brown.
Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt, and dash pepper.
Bring to boiling.
Add pasta and cook, uncovered, just till pasta is tender.
Add lobster and fresh spinach.
Cook about 5 minutes longer or till lobster is done.