Lobster & Clams with Fennel & Leeks

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (About 1 1/2 cups seafood, 1/2 cup pasta) contains 200 calories, 8 g carbohydrate, (2 g fiber), 27 g protein, 4 g fat, (2 g saturated fat), 115 mg cholesterol, 70 mg omega-3 fats, and 490 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 200
  • Servings: 8
  • Active Time: 35 minutes
  • Total Time to Make: 55 minutes

Ingredients

You'll Need

Braising pan

Directions

  1. Cut top of lobster shell (rounded side) lengthwise with scissors or poultry shears; remove meat.  Cut into 1-inch pieces and set aside.
     
  2. Heat oil in braising pan on MED-HIGH. Add fennel; cook, stirring, 2 min.  Add leeks; cook, stirring, 1 min.  Add garlic; cook, stirring, 30 seconds.  Add wine; cook 2-3 min, until liquid is reduced to one-third.  Add tomatoes and bouillabaisse sauce; heat to 170-degree simmer.  Reduce heat to MED-LOW; simmer 5 min to blend flavors.  Season with salt and pepper.
     
  3. Add clams; cover. Cook until clams are halfway open, 10-12 min.  Add lobster and haddock; cook about 6-8 min, until internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of seafood).
     
  4. Remove pan from heat; let rest at least 2 min.  Ladle over warm pasta.  Sprinkle with parsley and cheese.

 

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