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Lobster Primavera

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Rating: 5/5
1 review

ready in: under 30 minutes
serves/makes:   4

recipe id: 297
cook method: stovetop

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2 Maine lobsters, cooked
6 cherry tomatoes, halved
6 medium mushrooms, sliced
6 broccoli crowns
1 carrot, sliced
1 clove garlic, minced
4 tablespoons butter
1 tablespoon olive oil
2 tablespoons white wine
1 tablespoon lemon juice
1 cup chicken bouillon
3 tablespoons flour
1/2 cup milk
1/2 cup light cream
1/2 teaspoon parsley
1/4 teaspoon black pepper
8 ounces cooked linguine


Pick meat out of lobster and cut into pieces. In large saute pan or electric frying pan, saute lobster in one tablespoon butter for about two minutes. Remove from pan and set aside.

Add olive oil to saute pan and saute garlic and veggies until crisp -- start with carrots, then broccoli, mushrooms and tomatoes. Veggies should be tender but crisp. Remove from pan, set aside.

Add remaining butter to pan and melt on medium heat, whisk in flour, add bouillon, milk, and cream, mixing thoroughly after each addition until sauce is smooth and thickened.

Add lobster, veggies, wine, parsley and pepper. Reheat thoroughly on low. Serve over linguine or rice.

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901 calories, 27 grams fat, 124 grams carbohydrates, 56 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
Delicious and easy to make. I have e-mailed and printed this recipe for my family and friends. I did add to the recipe chives and fine herbs. Everyone who tasted this Lobster Primavera were delighted. A good way to use leftover lobster instead of making the classic Lobster Roll. Bon appétit! I give it a 5 star rating except for the price as it is quite expensive to make.

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