Cooked Lobster with Buttered Vegetables
(Percentage of daily recommendation)
|Calorie||326 kcal||(16 %)|
|Protein||44.81 g||(46 %)|
|Fat||11.28 g||(10 %)|
|Carbohydrates||8.39 g||(6 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.5 g||(2 %)|
|Vitamin A||76.5 mg||(9,563 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||2.52 mg||(21 %)|
|Vitamin B₁||0.05 mg||(5 %)|
|Vitamin B₂||0.04 mg||(4 %)|
|Niacin||13.55 mg||(113 %)|
|Vitamin B₆||0.27 mg||(19 %)|
|Folate||25.27 μg||(8 %)|
|Pantothenic acid||3.79 mg||(63 %)|
|Biotin||11.34 μg||(25 %)|
|Vitamin B₁₂||3.26 μg||(109 %)|
|Vitamin C||21.95 mg||(23 %)|
|Potassium||524.19 mg||(13 %)|
|Calcium||239.04 mg||(24 %)|
|Magnesium||97.74 mg||(33 %)|
|Iron||1 mg||(7 %)|
|Zinc||9.19 mg||(115 %)|
|Saturated fatty acids||5.85 g|
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.
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.
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.
Serve the lobster halves on plates with buttered vegetables.