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Ingredients
2 1-pound lobsters
5 tablespoons extra-virgin olive oil
1 large onion, sliced
2 ounces garlic sausage or ham, diced (optional)
1 pound boiling potatoes, peeled and sliced ½-inch thick
Salt and freshly ground black pepper to taste
4 cups, packed, very finely shredded kale, swiss chard or spinach
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 199 milligrams cholesterol; 318 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 3 grams fiber; 723 milligrams sodium; 29 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the lobsters until they are cooked through, 15 to 20 minutes. Set them aside.
- Step 2
Heat two tablespoons of the oil in a heavy three to four quart saucepan. Add the onion and saute over medium heat until the onion is tender but not brown. Add the optional sausage or ham and saute until the meat is cooked through. Remove the onion and sausage or ham from the pan.
- Step 3
Add the potatoes and six cups of water to the saucepan. Bring to a boil, season with salt and cook gently until the potatoes are very tender, about 15 minutes.
- Step 4
While the potatoes are cooking remove the meat from the lobster shells and dice it. Set it aside.
- Step 5
When the potatoes are tender, remove them with a slotted spoon, leaving the liquid in the pan. Mash the potatoes with a fork or potato masher. They do not have to be perfectly smooth.
- Step 6
Return the potatoes to the pan of water and stir to dissolve them in the cooking liquid, to thicken it. Season to taste with pepper. Return the onions and the meat to the pan along with the greens. Bring to a simmer and taste for seasoning. Add the lobster meat and remaining olive oil to the pan, reheat the soup and serve.
Private Notes