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Ingredients
- 4 x Maine Lobsters -- 1 1/4 lbs. Each
- 1 Tbsp. Butter
- 1/4 c. Bacon
- 1/2 c. Onions
- 1/2 c. Leeks
- 1 Tbsp. Cle bery
- 2 c. Shelled peas
- 1 c. Chicken stock
- 1/2 c. Cream Salt & white pepper -- to Taste
- 1 Tbsp. Butter
- 2 c. Black trumpettes mushrooms Or possibly other Salt & white pepper -- to Taste
Directions
- Heat the butter in a pan and saute/fry the bacon, add in onions, celery, leeks and saute/fry till an aroma develops. Add in the peas, chicken stock, and simmer for 30 min. Season to taste. Strain t hrough a fine mesh, blend the puree.
- To cook lobster: Cook lobsters in salted boiling water for 7-8 min.
- Remove from water, cold down (the lobbies, not you); Remove heads, peel tails and break claws to remove meat. Slice each tail into two lengthwise pcs; set aside. Heat up saute/fry pan with 1 Tablespoons butter, saute/fry the mushrooms quickly for 5 min. Season, set aside. Preheat four dinner plates. Pour equal amounts of sauce on each plate. Place the lobster nicely on the sauce, place the black trumpettes around the lobster pcs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1231g | |
| Calories 685 | |
| Calories from Fat 451 | 66% |
| Total Fat 50.61g | 63% |
| Saturated Fat 23.67g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 227600mg | 9483% |
| Potassium 799mg | 23% |
| Total Carbs 40.8g | 11% |
| Dietary Fiber 8.3g | 28% |
| Sugars 10.11g | 7% |
| Protein 17.63g | 28% |
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