Cooked Lobster with Buttered Vegetables

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Cooked Lobster with Buttered Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
Calories:
326
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie326 kcal(16 %)
Protein44.81 g(46 %)
Fat11.28 g(10 %)
Carbohydrates8.39 g(6 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A76.5 mg(9,563 %)
Vitamin D0 μg(0 %)
Vitamin E2.52 mg(21 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.04 mg(4 %)
Niacin13.55 mg(113 %)
Vitamin B₆0.27 mg(19 %)
Folate25.27 μg(8 %)
Pantothenic acid3.79 mg(63 %)
Biotin11.34 μg(25 %)
Vitamin B₁₂3.26 μg(109 %)
Vitamin C21.95 mg(23 %)
Potassium524.19 mg(13 %)
Calcium239.04 mg(24 %)
Magnesium97.74 mg(33 %)
Iron1 mg(7 %)
Zinc9.19 mg(115 %)
Saturated fatty acids5.85 g
Cholesterol357.46 mg

Ingredients

for
4
Ingredients
2 fresh lobsters each about 800-1000 grams (approximately 2 pounds)
1 lemon
300 grams Buttered vegetable (diced carrots, young peas)
3 tablespoons butter
salt (and)
freshly ground peppers
How healthy are the main ingredients?
lemonsalt

Preparation steps

1.

In a very large pot (15-liter capacity) (approximately 4 gallons), bring water to a boil and carefully place the lobsters in the pot. Cook individually, otherwise the water will cool down too much and the lobster will suffer too long. Hold under the water with a wooden spoon for 2-3 minutes, then cook for another 8 minutes. Remove the lobster from the water and cut with a large knife lengthwise into 2 halves.

2.

To cut, insert the knife tip into the breastplate, then push the knife downward. Strike the blade back to push through the shell. Season the lobster meat with salt and pepper.

3.

Meanwhile, blanch the vegetables in boiling salted water for 2-3 minutes. Rinse in cold water and drain well. Swirl the vegetables in a pan with hot butter and cook for 2-3 minutes until warmed through, then season with salt and pepper.

4.

Serve the lobster halves on plates with buttered vegetables.