| 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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