Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | chopped bacon -; (2 oz) |
½ cup | chopped onion |
¼ cup | chopped celery |
3.00 cup | chopped tomatoes; juice reserved |
1½ cup | light broth |
2.00 cup | diced red potatoes |
1.00 pounds | cooked lobster meat; chopped |
1.00 tablespoon | chopped fresh chervil |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
In a medium soup pot, cook the bacon until crisp, remove with a slotted spoon to drain on paper towels. To the bacon fat, add the onion and celery and cook until tender, about 4 minutes. Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes.
Add the lobster, bacon, chervil, and season with salt and pepper to taste. This recipe yields 4 entree portions.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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