Directions:
- Melt butter in a 6-quart Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in broth and wine. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes.
- Meanwhile, cut top and bottom lobster shells lengthwise down the middle. Carefully separate shell halves, and gently pull lobster meat in 1 piece from shells. Cut shell halves in half crosswise, and add to broth. Cut meat in half lengthwise, then slice it crosswise into bite-size pieces. Refrigerate meat.
- When shell mixture has simmered 20 minutes, add corn, potatoes, salt, and cayenne pepper. Return mixture to a boil, reduce heat, and simmer, uncovered, 12 minutes. Remove shells, and discard.
- Add lobster meat, chives, and tarragon to broth mixture; simmer 6 minutes. Stir in cream, and cook 2 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2993.71 Kcal (12534 kJ) | ||
| Calories from fat | 1342.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 149.19g | 230% | |
|---|---|---|---|
| Cholesterol | 1560.32mg | 520% | |
| Sodium | 12036.89mg | 502% | |
| Potassium | 6475.92mg | 138% | |
| Total Carbs | 199.8g | 67% | |
| Sugars | 13.79g | 55% | |
| Dietary Fiber | 19.95g | 80% | |
| Protein | 185.03g | 370% | |
| Vitamin C | 178.7mg | 298% | |
| Vitamin A | 1.2mg | 38% | |
| Iron | 5.9mg | 33% | |
| Calcium | 1082.1mg | 108% | |
| Amount Per 100 g | |||
| Calories | 76.98 Kcal (322 kJ) | ||
| Calories from fat | 34.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 230% | |
|---|---|---|---|
| Cholesterol | 40.12mg | 520% | |
| Sodium | 309.53mg | 502% | |
| Potassium | 166.53mg | 138% | |
| Total Carbs | 5.14g | 67% | |
| Sugars | 0.35g | 55% | |
| Dietary Fiber | 0.51g | 80% | |
| Protein | 4.76g | 370% | |
| Vitamin C | 4.6mg | 298% | |
| Iron | 0.2mg | 33% | |
| Calcium | 27.8mg | 108% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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