Caldo Verde With Lobster

Ingredients

• 2 1-pound lobsters
• 5 tablespoons extra-virgin olive oil
• 1 large onion, sliced
• 2 ounces garlic sausage or ham, diced (optional)
• 1 pound boiling potatoes, peeled and sliced 1/2-inch thick
• Salt and freshly ground black pepper to taste
• 4 cups, packed, very finely shredded kale, swiss chard or spinach

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    459 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 43 grams protein; 288 milligrams cholesterol; 993 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Steam the lobsters until they are cooked through, 15 to 20 minutes. Set them aside.
2. Heat two tablespoons of the oil in a heavy three to four quart saucepan. Add the onion and saute over medium heat until the onion is tender but not brown. Add the optional sausage or ham and saute until the meat is cooked through. Remove the onion and sausage or ham from the pan.
3. Add the potatoes and six cups of water to the saucepan. Bring to a boil, season with salt and cook gently until the potatoes are very tender, about 15 minutes.
4. While the potatoes are cooking remove the meat from the lobster shells and dice it. Set it aside.
5. When the potatoes are tender, remove them with a slotted spoon, leaving the liquid in the pan. Mash the potatoes with a fork or potato masher. They do not have to be perfectly smooth.
6. Return the potatoes to the pan of water and stir to dissolve them in the cooking liquid, to thicken it. Season to taste with pepper. Return the onions and the meat to the pan along with the greens. Bring to a simmer and taste for seasoning. Add the lobster meat and remaining olive oil to the pan, reheat the soup and serve.