Vegetable Stew With Lobster Recipe
Ingredients
| 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 |
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
Directions
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.
Chef
