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Lobster Ragout

2 servings


Dinner for Two No Added Sugars

Nutritional Facts Per Serving

27.2 g
15.7 g
2.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 291
  • Fat 13.2 g
    • Saturated   7.9 g
    • + Trans 
  • Cholesterol 107 mg
  • Sodium   1092 mg
  • Carbohydrate 15.7 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 27.2 g
    • Vitamin A 63 %
    • Vitamin C 18 %
    • Calcium 11 %
    • Iron 13 %


Cut each lobster tail in half lengthwise. Pull out the meat and save the shells. Cut the meat into 1” pieces, set in a bowl, and refrigerate.

Melt 1 Tbsp. of the butter in a small pot over medium heat. Add the lobster shells and cook until bright red in colour- about 4 minutes. Pour in the stock, bring to a simmer, and simmer 10 minutes. Strain the stock into a bowl.

Melt the remaining butter in a skillet. Add the onion, carrot, mushrooms and garlic and cook 3 to 4 minutes. Mix in the flour, tarragon and paprika and cook 1 minute more. While stirring, slowly mix in the lobster-flavoured stock. Bring to a simmer, and simmer 5 minutes. Stir in the lobster meat and simmer until cooked through, about 3 to 4 minutes. Stir in the snow peas, cream, salt and pepper, heat through 1 minute more, and then serve.

Note: To blanch the peas, plunge into boiling water 30 seconds. Cool in ice-cold water, and then drain well.

Serving Suggestions

Serve the ragout with a rice or potato dish created from a recipe in our website collection, such as Saffron Rice or Leek and Red Potato Mashers.

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