- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 4
- cooked lobster tails, with shell
- 3 cups
- Compliments Chicken Broth, 35% Less Sodium
- 750 mL
- 4
- bay leaves
- 2 tbsp
- butter
- 30 mL
- 1 pkg
- mirepoix mix
- 250 g
- 2 tbsp
- all-purpose flour
- 30 mL
- 1/4 cup
- tomato paste
- 60 mL
- 1 tbsp
- paprika
- 15 mL
- 1 1/2 cup
- milk
- 375 mL
- 2 tbsp
- finely chopped chives
- 30 mL
Directions
Step 1
Remove lobster tails from shells; chop and set aside. With scissors, cut shells into smaller pieces and add broth, shells and bay leaves to medium saucepan set over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Strain and discard shells and bay leaves.
Step 2
Meanwhile, melt butter in large saucepan set over medium heat, add mirepoix and cook for 5 to 8 min. or until softened and lightly browned. Sprinkle flour over top and cook for 1 min; add tomato paste and paprika and cook 1 more min. Gradually whisk in strained broth, then stir in milk and bring to a simmer; cook for 12 to 15 min. or until thickened and vegetables are tender.
Step 3
Using a hand blender, purée until smooth. Stir reserved chopped lobster into mixture. Heat over low heat until lobster is warmed through and stir in chives.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 330
- Fat:
- 9 g
- Saturated Fat:
- 5 g
- Carbs:
- 19 g
- Fibre:
- 3 g
- Sugar:
- 9 g
- Cholesterol:
- 160 mg
- Protein:
- 44 g
- Sodium:
- 1730 mg
