Split Pea Soup With Roasted Fennel And Lobster Salad Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons extra virgin olive oil

Freshly ground black pepper

3 tablespoons olive oil

2 lobster tails, (about 6 to 8 ounces, each) cooked and small diced

2 cups finely chopped onions

1 cup milk

1 bay leaf

1 cup fresh parsley sprigs, washed, patted dry and fried until crispy

4 garlic cloves, peeled

1/2 teaspoon crushed red pepper

1/2 cup small diced red onion

Dash hot pepper sauce

1 bulb fennel, trimmed and sliced 1/2-inch thick

8 cups water

1 pound green split peas


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