Ingredients1 h 5 m servings 337 cals
- Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.
Per Serving: 337 calories; 9.1 g fat; 12.6 g carbohydrates; 33.9 g protein; 167 mg cholesterol; 466 mg sodium. Full nutrition
ReviewsRead all reviews 3
I scaled this down to 4 servings. Half a cup of balsamic was WAY too much, and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive, but ...
Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp, tilapia, and little neck clams in place of the sole and lobster because they were freshest at my fi...