Lobster Vegetable Stew Recipe
Lobster Vegetable Stew Recipe
How to Make Lobster Vegetable Stew Recipe
1 10-ounce package frozen baby carrots
1 10-ounce packages frozen asparagus tips
1 10-ounce package frozen baby peas
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups reserved cooking liquid from vegetables
1/4 teaspoon nutmeg
Salt and Pepper to taste
8 to 16 ounces, cooked lobster meat, cut into bite-sized pieces
Cook cauliflower, carrots, asparagus, according to package directions. Drain, reserving and combining cooking liquids.
Melt butter in a large saucepan. Stir in flour to make a smooth paste. Gradually stir in 1 1/2 cups of reserved vegetable cooking liquids. Continue to heat; stir until mixture comes to a boil and is thickened. Add nutmeg, salt and pepper. Add cooked vegetables, and cooked lobster; heat through. Garnish with Parsley. Serves 6
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