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| − | {{Wikifiedrecipe}} |
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| − | ==Description== |
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* 1 teaspoon [[salt]] |
* 1 teaspoon [[salt]] |
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* 4 ounces [[butter]] |
* 4 ounces [[butter]] |
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| − | * 1 cup [[ |
+ | * 1 cup [[onion]]s, thinly sliced |
| − | * 2 [[ |
+ | * 2 [[tomato]]es, chopped |
| − | * 1 |
+ | * 1 clove [[garlic]], minced |
| − | * 1 teaspoon salad herbs |
+ | * 1 teaspoon salad [[herbs]] |
| − | * |
+ | * ½ teaspoon [[nutmeg]] |
* 1 teaspoon [[salt]] |
* 1 teaspoon [[salt]] |
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| − | * |
+ | * ½ teaspoon [[pepper]] |
| − | * 1 piece [[lemon |
+ | * 1 piece [[lemon rind]] |
* 1 cup dry [[white wine]] |
* 1 cup dry [[white wine]] |
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| − | * |
+ | * ½ cup [[light cream]] |
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| + | # Heat 1½ quarts [[water]] in a large saucepan to boiling. |
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| + | # Add the lobster tails and [[salt]], and simmer until tender. |
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| + | # Remove lobster tail meat from shells, coarsely chop and set aside. |
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| + | # Reserve stock. |
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| + | # In another large saucepan, heat the [[butter]] and sauté the [[onion]]s for 5 minutes. |
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| + | # Add the [[tomato]]es, [[garlic]], herbs, [[nutmeg]], [[salt]], [[pepper]], and [[lemon peel]]. |
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| + | # Cook over low heat for 10 minutes. |
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| + | # Add the wine and 4 cups lobster [[water]]. |
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| + | # Boil soup and cook for 10 more minutes. |
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| + | # Force soup through a food mill, then return to the pot. |
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| − | # 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. |
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| − | # 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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[[Category:Malawian Soups]] |
[[Category:Malawian Soups]] |
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[[Category:Crayfish Recipes]] |
[[Category:Crayfish Recipes]] |
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[[Category:Light cream Recipes]] |
[[Category:Light cream Recipes]] |
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| − | [[Category:White wine Recipes]] |
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[[Category:Tomato Recipes]] |
[[Category:Tomato Recipes]] |
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| − | [[Category:Butter Recipes]] |
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| − | [[Category:Pepper Recipes]] |
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| − | [[Category:Nutmeg Recipes]] |
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| − | [[Category:Garlic Recipes]] |
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[[Category:Onion Recipes]] |
[[Category:Onion Recipes]] |
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| − | [[Category: |
+ | [[Category:White wine Recipes]] |
| − | [[Category:Clove Recipes]] |
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| − | [[Category:Lemon Recipes]] |
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| − | [[Category:Salt Recipes]] |
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| − | [[Category:Meat Recipes]] |
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[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
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Latest revision as of 13:00, 26 April 2011
Ingredients
- 1 pound crayfish tails (use rock lobster if in the usa)
- 1 teaspoon salt
- 4 ounces butter
- 1 cup onions, thinly sliced
- 2 tomatoes, chopped
- 1 clove garlic, minced
- 1 teaspoon salad herbs
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 piece lemon rind
- 1 cup dry white wine
- ½ cup light cream
Directions
- Heat 1½ 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.
- 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.