Lobster-In-Shell Soup Recipe

Name: Lobster-In-Shell Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 oz.) frozen lobster tails; 1/3 c. chopped onion; 1/3 c. green pepper; 1/3 c. chopped celery; 1 Tbsp. butter or margarine; 6 c. chicken broth; 1 (7 oz.) can tomatoes, cut up; 1 Tbsp. snipped parsley; 1/3 c. conchigliette or other small pasta; 4 c. torn fresh spinach leaves

Servings: persons

2 (8 oz.) frozen lobster tails
1/3 c. chopped onion
1/3 c. green pepper
1/3 c. chopped celery
1 Tbsp. butter or margarine
6 c. chicken broth
1 (7 oz.) can tomatoes, cut up
1 Tbsp. snipped parsley
1/3 c. conchigliette or other small pasta
4 c. torn fresh spinach leaves

1
Partially thaw frozen lobster.
2
Split lobster tails in half lengthwise.
3
Cut in half crosswise to make 8 portions.
4
In large covered saucepan, cook onion, green pepper and celery in butter or margarine until tender, but not brown.
5
Add chicken broth, undrained tomatoes, parsley, 1/4 teaspoon salt and dash of pepper. Bring to a boil.
6
Add cooked pasta.
7
Reduce heat.
8
Add lobster and fresh spinach.
9
Cook about 5 minutes longer or until lobster is done.

772

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (8 oz.) frozen lobster tails, 1/3 c. chopped onion, 1/3 c. green pepper, 1/3 c. chopped celery, and more.

Yes, Lobster-In-Shell Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lobster-In-Shell Soup

How did you like this recipe?

Frequently Asked Questions