Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
342
Calories
24g
Protein
15g
Fat
25g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lobster | 100g cooked | 98 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Shells from 2 cooked lobsters
- 1 Tbs. olive oil
- Tops from 2 leeks, roughly chopped
- 1/2 fennel bulb plus trimmings, roughly chopped
- 1 tomato, diced
- 1/2 cup dry white wine
- 8 cups cold water
- 1 bouquet garni (thyme, parsley and bay leaf,
- tied with kitchen string)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes