Baked Lobster in Tomato Soup Recipe

Ingredients

2 tablespoons salt

1 tablespoon ground black pepper

1/2 teaspoon dried thyme

1 teaspoon dried basil

2 pounds lobster meat, quarter-lean

1 egg, beaten

2 tablespoons chopped fresh parsley

2 tablespoons olive oil

1/2 cup tomato paste

1 (8 ounce) can tomato sauce

salt and pepper to taste

Directions

Melt salt and pepper over a medium-low heat. Add tomato soup concentrate and 8 ounces frozen lobster meat. Stir. Simmer 5 minutes.

Combine cooked soup and cooked lobster meat in a large saucepan with tomatoes, 3 egg whites and 2 tablespoons of parsley. Bring to a boil, then reduce heat and simmer, uncovered, for 2 hours or longer.

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Comments

Cammanast writes:

⭐ ⭐ ⭐ ⭐ ⭐

very good and easy. i did add fresh garlic aswell as onions to the recipe. it was still quite thin, so maybe next time i will add another can of mushroom soup or broth for a larger amount of people. i also used olive oil instead of vegetable oil. i think oil would have made it a little too bland, or maybe i'll add some more next time. i also added a big pinch of salt. might try it with garlic powder next time. im not a good cook. but this was very tasty.

Joson writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was so excited at the beginning, but where to start... I found this recipe on repackaged Butcher's Victor recipe database- so figured I'd give it a go. Well, there were a handful of places I could get avocados except Chi-town so I ended up at this beauty at Au Bon Appetite . They claim 3500 calories! That included the utility blade they used to dip the avocados in. It was super slimy but tasted great!