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{{Wikifiedrecipe}}
 
{{Wikifiedrecipe}}
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==Description==
 
==Description==
   
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[[Category:Malawian Soups]]
 
[[Category:Malawian Soups]]
 
[[Category:Crayfish Recipes]]
 
[[Category:Crayfish Recipes]]
[[category:light cream Recipes]]
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[[Category:Light cream Recipes]]
[[category:white wine Recipes]]
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[[Category:White wine Recipes]]
[[category:lemon peel Recipes]]
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[[Category:Lemon peel Recipes]]
[[category:tomato Recipes]]
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[[Category:Tomato Recipes]]
[[category:butter Recipes]]
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[[Category:Butter Recipes]]
[[category:pepper Recipes]]
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[[Category:Pepper Recipes]]
[[category:nutmeg Recipes]]
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[[Category:Nutmeg Recipes]]
[[category:garlic Recipes]]
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[[Category:Garlic Recipes]]
[[category:Onion Recipes]]
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[[Category:Onion Recipes]]
[[category:water Recipes]]
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[[Category:Water Recipes]]
[[category:clove Recipes]]
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[[Category:Clove Recipes]]
[[category:lemon Recipes]]
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[[Category:Lemon Recipes]]
[[category:salt Recipes]]
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[[Category:Salt Recipes]]
[[category:meat Recipes]]
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[[Category:Meat Recipes]]
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[[Category:Recipes that need photos]]

Revision as of 12:11, January 6, 2010


Description

Ingredients


Directions

  1. Heat 1-1/2 quarts water in a large saucepan to boiling. Add the lobster tails and salt, and simmer until tender. Remove lobster tail meat from shells, coarsely chop and set aside. Reserve stock.
  2. In another large saucepan, heat the butter and sauté the onions for 5 minutes. Add the tomatoes, garlic, herbs, nutmeg, salt, pepper, and lemon peel. Cook over low heat for 10 minutes. Add the wine and 4 cups lobster water. Boil soup and cook for 10 more minutes. Force soup through a food mill, then return to the pot.
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