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Florentine Maine Lobster

Submitted by: Chris Merriam, Executive Chef, Marriott at Sable Oaks, South Portland, Maine
See more like this in: Professional Recipes, Soups/Stews


(12 servings)

12 ounces sliced mushrooms

1 teaspoon chopped garlic

1 teaspoon chopped shallots

¼ cup clam juice

2 Tablespoons chopped fresh oregano

1 Tablespoon Maine lobster base

1 teaspoon Cajun spice

½ teaspoon Old Bay seasoning

½ teaspoon Tabasco

1 quart heavy cream

2 quarts half & half

5 ounces chopped fresh spinach

1 pound cooked Maine lobster meat

1 cup sherry

1 pinch salt & pepper, to taste


Sauté the mushrooms, garlic and shallots.  Add clam juice, oregano, Maine lobster base, Cajun spice, Old Bay and Tabasco.  Heat heavy cream and half & half and combine.


Thicken soup with roux (equal parts butter and flour) to good consistency.  Add spinach, sherry, and Maine lobster and simmer.  Salt and pepper to taste.



Per serving:

calories                  558

carbohydrate            13  g

cholesterol             195  mg

fat                            48  g

protein                     15  g

sodium                   276  mg

dietary fiber            0.8  g

calcium                  266  mg


Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers


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