Lobster and Asparagus Stew with Mashed Potatoes Recipe

Lobster and Asparagus Stew with Mashed Potatoes Recipe

  • 2 teaspoons canola oil
  • 1 cup chopped scallions
  • 1 clove garlic, minced
  • Ground white pepper
  • Ground nutmeg
  • 2 teaspoons Dijon mustard
  • 2 cups fat-free chicken broth
  • 1 cup water or clam juice
  • 1/4 cup chopped fresh tarragon leaves
  • 2 lobster tails
  • 1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
  • 1 cup hot 1% milk
  • 4 cups hot mashed potatoes
  • Garnish:
  • Tarragon sprigs
  1. In a large soup pot, heat canola oil over medium-high heat. Add scallions and garlic. Saute 2 minutes.
  2. Add white pepper, nutmeg and mustard. Stir. Add chicken broth, water or clam juice, tarragon leaves, and lobster shells. Stir. Bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Remove and discard lobster shells.
  3. Return broth to a boil over medium-high heat. Cut lobster meat into 16 pieces. Add lobster, asparagus, and hot milk to pot. Stir, cover, and remove from heat. Let stand 5 minutes to steep.
  4. Place a generous dollop of mashed potatoes to the side in each of 4 shallow bowls. Spoon stew into the bowls beside the potatoes. Garnish with fresh tarragon sprigs.
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