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Light Lobster Soup

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Marc Perreault

"A light lobster soup that's great for a starter."
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50 m servings 165 cals
Original recipe yields 6 servings (6 cups)

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  1. Heat chicken stock in a large pot over medium heat.
  2. Heat olive oil in a skillet over medium-high heat. Saute onions until translucent, about 5 minutes. Transfer to the pot with the chicken stock; add garlic, basil, black pepper, and cayenne pepper.
  3. Separate lobster shells and meat; place shells in the stock; cook until flavor is released, about 15 minutes. Remove shells and discard.
  4. Place lobster meat in a blender; add eggs and Parmesan cheese. Puree until smooth. Place into the stock; add milk and whisk vigorously. Add pollock. Simmer until flavors meld, about 15 minutes.

Nutrition Facts

Per Serving: 165 calories; 9.1 g fat; 8.1 g carbohydrates; 12.1 g protein; 94 mg cholesterol; 1056 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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