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Suggest a better description*Plunge the lobsters into boiling water for 3-4 min. Take them out of the boiling water and remove the tails. Cut the carcas into quarters, discarding the sacks. Crack the claws. Remove the meat from the tails and set aside. In a large pot melt the butter in the oil and sautee the carrot, onion and celery. When lightly browned, add all other ingredients except the cream and salt and pepper. Bring to a boil and cook for 45 min. Strain into another pot with a fine cheesecloth. Add cream and cook on med low for 10 min. Season with salt and pepper. Take the tail meat and shread it by hand, not too big. Add to the soup. Cook 5 min.on med low. Serve hot. This recipe can be made with lobster, shrimp, clams or any seafood combination. ***for shrimp, or clams or seafood..use 2 cups clam juice and 2 cups chicken broth instead of 4 cups chicken broth. Always add the seafood the last 5 min.
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Serving Size: 1 Serving (3275g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3605 | ||
Calories from Fat: 1530 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.1g | 227 % | |
Saturated Fat 89.3g | 446 % | |
Monounsaturated Fat 47.3g | ||
Polyunsanturated Fat 16.5g | ||
Cholesterol 1702.5mg | 524 % | |
Sodium 8270.7mg | 285 % | |
Potassium 4866.6mg | 128 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 70g | ||
Protein 384.3g | 549 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3605
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