Boiled Lobster
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
850
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 837 mg | (21 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 175 μg | (88 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 40.9 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 299 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the lobster
- 4 lobsters (each about 500 grams)
- 2 bay leaves
- 1 tsp peppercorns
- 100 grams Leeks
- 100 grams Celery
- 100 grams carrots
- 750 milliliters white wine
- 1 lemon (juiced)
- 1 tsp salt
Preparation steps
1.
For the lobster: Combine 1 1/2 liters (approximately 6 cups) of lightly salted water with bay leaves and peppercorns in a pot and bring to a boil. Rinse and peel vegetables, cut into small cubes and add to the broth. Add white wine and lemon juice and boil for 5 minutes on high heat. Add lobsters, head first, into boiling water, remove pan from the heat and let lobsters cook for about 10-15 minutes in hot broth.
2.
Heat butter, skim all foam and pour butter into a bowl. Cut lemons into wedges. Remove lobsters from the broth and serve with clarified butter and lemon wedges.
3.
Use broth otherwise.
