Directions:
- In a large saucepan, over medium-low heat, melt the butter, then add in the celery, mushrooms, carrot and onion. Cook and stirring often until tender, around 10 minutes. Add in the chicken broth; season with salt and cayenne pepper. Allow mixture to come to a boil, then reduce heat and simmer for 10 minutes.
- Pour the vegetable and broth mixture into a blender, then add 1/4 cup of the cooked lobster meat. Blend, covered, until smooth. Then return the mixture to the saucepan, and mix in the white wine, half-and-half, and the left over lobster meat. Cook over a low heat, stirring often until the mixture thickens, for around 30 minutes. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.57 Kcal (756 kJ) | ||
| Calories from fat | 121.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 21% | |
|---|---|---|---|
| Cholesterol | 79.89mg | 27% | |
| Sodium | 218.42mg | 9% | |
| Potassium | 128.02mg | 3% | |
| Total Carbs | 4.2g | 1% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 9.18g | 18% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 96.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 127.8 Kcal (535 kJ) | ||
| Calories from fat | 85.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 21% | |
|---|---|---|---|
| Cholesterol | 56.54mg | 27% | |
| Sodium | 154.59mg | 9% | |
| Potassium | 90.61mg | 3% | |
| Total Carbs | 2.98g | 1% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 6.5g | 18% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Calcium | 68.5mg | 10% | |
* 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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