- cream; heat through (do not boil).
- Meanwhile, in a small skillet, cook shrimp and lobster in remaining
- oil until shrimp turn pink, about 5 minutes. Add to soup. Garnish
- servings with additional basil. Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 cup equals 254 calories, 16 g fat (7 g saturated fat), 70 mg cholesterol, 1,107 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.