Ingredients:
- 1 bay leaf
- bouillon paste instead )
- 2 chipolte peppers in adobe sauce or just use the chipoltes without
Directions:
- Cook squash with 2 Tbs butter in heavy duty skillet, season with salt and pepper , medium high heat, , turning until squash is caramelized but still firm, about 15 to 20 minutes.
- In another saucepot, melt 2 Tbs butter and cook thyme, garlic, bay leaf to extract flavors.
- Add to squash along with lobster stock and peppers.
- Bring to a boil, simmer about 20 to 25 minutes until squash is tender..
- Remove thyme and bay leaf.
- Carefully transfer mixture to a blender and blend smooth.
- Return mixture to pot and add heavy cream.
- Divide cooked lobster meat in bowls and ladle on soup.
- Garnish with fresh thyme or epazote.
- Note: Epazote is a aromatic herb seed used in Tex Mex Cooking
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.55 Kcal (1191 kJ) | ||
| Calories from fat | 94.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 16% | |
|---|---|---|---|
| Cholesterol | 97.13mg | 32% | |
| Sodium | 271.44mg | 11% | |
| Potassium | 1209.75mg | 26% | |
| Total Carbs | 38.93g | 13% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 12.44g | 25% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 3.6mg | 121% | |
| Iron | 3.1mg | 17% | |
| Calcium | 212.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 56.7 Kcal (237 kJ) | ||
| Calories from fat | 18.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 16% | |
|---|---|---|---|
| Cholesterol | 19.35mg | 32% | |
| Sodium | 54.09mg | 11% | |
| Potassium | 241.05mg | 26% | |
| Total Carbs | 7.76g | 13% | |
| Sugars | 1.45g | 29% | |
| Dietary Fiber | 1.28g | 26% | |
| Protein | 2.48g | 25% | |
| Vitamin C | 13.2mg | 110% | |
| Vitamin A | 0.7mg | 121% | |
| Iron | 0.6mg | 17% | |
| Calcium | 42.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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