Minestra d'aragosta con Fettuccine Spezzettate

15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #20649

August 23, 2015



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Original is 4 servings

Nutritional

  • Serving Size: 1 (738.4 g)
  • Calories 303
  • Total Fat - 15.6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 183.9 mg
  • Sodium - 688.3 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.6 g
  • Protein - 26.6 g
  • Calcium - 168.9 mg
  • Iron - 1.3 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Cook lobster in water for 10 minutes. Take out and save shells to add to soup cut meat into small pieces.

Step 2

In another pan, saute onions and celery until just soft.

Step 3

Deglaze with wine, then cook down to 1/2.

Step 4

Add 1 cup tomatoes and lobster stock and 4 c water. cook submerging shell, cook 30 minutes.

Step 5

Take out shell (the original recipe says to stain the juice taking veggies out, I am leaving in).

Step 6

Break fettuccine into small pieces.

Step 7

Add tomatoes; cook until al dente.

Step 8

Add meat add parsley.

Step 9

Serve.

Tips


No special items needed.

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