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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you can't find fresh lobsters, frozen lobster meat can be used. Ingredients:
1/4 pound slab bacon (rind removed) |
1 tablespoon unsalted butter |
2 cups diced (1/4-inch) onion |
2 tablespoons all-purpose flour |
4 cups chicken broth |
2 bay leaves |
1 teaspoon sweet paprika |
2 russet potatoes, peeled and cut into 1/4-inch dice |
3 sprigs fresh thyme |
1 cup half-and-half |
3 cups cooked fresh corn kernels |
1 red or yellow bell pepper, cut into 1/4-inch dice |
4 scallions, very thinly sliced |
salt and black pepper, to taste |
2 cups of cooked lobster, (fresh or frozen) cut into 1/2-inch dice |
1/4 cup flat-leaf parsley |
Directions:
1. 1. Cut bacon into small dice and place in a large pot over low heat. Cook, stirring, to render the fat, 5 to 7 minutes. Add butter and let it melt.
2. 2. Add onion and cook over low heat, stirring occasionally, until wilted, about 10 minutes. Add flour; cook, stirring, for 1 minute longer.
3. 3. Simmer broth, bay leaves, and paprika in the pot for 5 minutes to flavor broth.
4. 4. Add potatoes and thyme; cook until potatoes are just tender, about 15 minutes.
5. 5. Add half-and-half, corn, peppers, and scallions; cook 10 minutes. Season with the salt and pepper.
6. 6. Add lobster and parsley just before serving hot.
7. Per serving: 274 calories, 30g carbohydrates, 8g protein, 14g fat, 36mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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