| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce08 | 4 | servings | |
INGREDIENTS
| 1/4 | c | Chopped bacon -; (2 oz) |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 3 | c | Chopped tomatoes; juice reserved |
| 1 1/2 | c | Light broth |
| 2 | c | Diced red potatoes |
| 1 | lb | Cooked lobster meat; chopped |
| 1 | tb | Chopped fresh chervil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
In a medium soup pot, cook the bacon until crisp, remove with a slotted spoon to drain on paper towels. To the bacon fat, add the onion and celery and cook until tender, about 4 minutes. Add the tomatoes, broth, and potatoes. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are fork tender, about 20 minutes. Add the lobster, bacon, chervil, and season with salt and pepper to taste. This recipe yields 4 entree portions. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2186 broadcast 08-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 11-08-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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