In a medium-size deep skillet or heavy saucepan, cook the onion in the butter/oil over medium heat until softened and translucent, about 10 minutes stirring every 2 minutes.
Season with half the salt and pepper.
Add the lobster meat and toss.
Pour in the Marsala wine or any other wine and bring to a boil.
Add the lobster/fish, vegetable stock or water and boil until the liquid is reduced by half.
Add the cream and paprika.
Season with remaining salt and pepper, to taste.
Bring just to a boil.
Immediately ladle into soup plates and garnish with the chives. Serve at once. I like to add it to a cooked spaghetti squash.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (182g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 15 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 172.4mg||53 %|
|Sodium 537.1mg||19 %|
|Potassium 501.5mg||13 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 34.1g||49 %|
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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: 164
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