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Lobster Florentine

(Serves 12)


12 ounces sliced mushrooms
1 teaspoon chopped garlic
1 teaspoon chopped shallots
¼ cup clam juice
2 Tablespoons chopped fresh oregano
1 Tablespoon lobster base
1 teaspoon Cajun spice
½ teaspoon Old Bay seasoning
½ teaspoon Tabasco
1 quart heavy cream
2 quarts half & half
5 ounces chopped fresh spinach
1 pound cooked lobster meat
1 cup sherry
1 pinch salt & pepper, to taste

Sauté the mushrooms, garlic and shallots. Add clam juice, oregano, lobster base, Cajun spice, Old Bay and Tabasco. Heat heavy cream and half & half and combine.

Thicken soup with roux (equal parts butter and flour) to good consistency. Add spinach, sherry, and lobster and simmer. Salt and pepper to taste.

Nutritional information per serving - does not include lobster base or Old Bay
calories 557.5 cholesterol 195 milligrams
protein 15.3 grams sodium 276 milligrams
total fat 48.4 grams dietary fiber 0.8 grams
carbohydrate 12.8 grams calcium 266 milligrams
Nutritional information provided by MasterCook II. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.


Chris Merriam, Executive Chef
Marriott at Sable Oaks
South Portland, Maine