Submitted by: William F. Crowl
INGREDIENTS:
(8 servings)
2 pounds Maine lobster meat
2 cups sliced leeks
1 cup diced celery
1 cup diced fresh anise
1 ounce virgin olive oil
1 Tablespoon minced garlic
1 teaspoon fresh ground fennel seed
1 Tablespoon chopped Italian flat parsley
1 Tablespoon fresh basil leaves
1 Tablespoon fresh Thyme
1 pureed anchovy/1 tsp anchovy paste
1 cup chardonnay/dry white wine
2 pounds fresh chopped tomatoes
1 cup clam broth
1 cup tomato juice
DIRECTIONS:
Sauté the vegetables in the olive oil for 5 to 8 minutes on medium heat until the vegetables are soft. Add the garlic, fennel seed, fresh herbs and anchovy and sauté another minute. Add the wine, fresh tomatoes, clam broth and tomato juice, then simmer for 10 minutes.
Puree the entire mixture and strain it through a medium strainer. Add the Maine lobster meat to the sauce and simmer for 3 minutes. Add salt and pepper to taste. Serve over white herbed rice with fresh herbs to garnish.
NUTRITIONAL:
Per serving:
calories 219.7
cholesterol 82 milligrams
protein 25.9 grams
sodium 573 milligrams
total fat 4.9 grams
dietary fiber 2.1 grams
carbohydrate 13.8 grams
calcium 112 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional 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.
