Gourmet Shellfish Parfaits
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 27 min.
Ready in
Calories:
134
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 134 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 339 mg | (8 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 lobster (approx. 600 g)
- 1 Cucumber
- 2 Tbsps lemon juice
- 2 Tbsps Vodka
- ¼ cup Crème fraiche
- 2 Tbsps Passion fruit juice
- ½ tsp Curry powder
- 4 Tbsps Whipped cream
- Chives (to garnish)
Preparation steps
1.
Bring 2-3 l water to the boil in a large saucepan. Put the lobster head first into the boiling water and boil for around 12 minutes until cooked. Take out of the water and allow to cool, then remove the shell and chop the meat.
2.
Use a small melon baller to core little balls of cucumber. (Leftover cucumber can be used for another recipe). Mix the cucumber with the lemon juice and vodka, add the lobster and place in the freezer for around 15 minutes.
3.
For the mousse, mix the crème fraîche with the passion fruit juice and curry powder and stir until smooth. Fold in the whipped cream and season to taste with salt and ground black pepper.
4.
To serve, layer the lobster and cucumber balls alternately with the mousse in small glass dishes. Serve garnished with chives.
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