Cut the lobster tails in half lengthwise. Pull out the meat and reserve the shells. Cut the lobster meat into small cubes, set in a bowl, cover and refrigerate until needed.
Place the oil in a medium pot set over medium-high heat. Add the lobster shells and cook them, stirring occasionally, until bright red, about 5 minutes. Add the stock, bring to simmer, and gently simmer 10 minutes. strain the stock into a bowl.
Melt the butter in a second medium pot set over medium heat. Add the leek, celery and garlic and cook until tender, about 4 to 5 minutes. Mix in the flour and cook 1 minute more. While mixing steadily, slowly pour in the stained stock. Stir in the potatoes and tarragon, bring the chowder to a simmer, and simmer 10 minutes, or until the potatoes are tender.
(Thin the chowder with a little more chicken or fish stock if you find it too thick.)
Stir in the lobster and cream and simmer just until the lobster is cooked through, about 3 to 4 minutes. Season the soup with salt and pepper. Sprinkle servings of the chowder with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (355g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 575 (82%)|
|Amt Per Serving||% DV|
|Total Fat 63.9g||85 %|
|Saturated Fat 39.7g||198 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 198.3mg||61 %|
|Sodium 2896mg||100 %|
|Potassium 717.5mg||19 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 24.4g|
|Protein 8.1g||12 %|
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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: 699
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