Grilled Lobster with Lemon and Butter
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 29 min.
Ready in
Calories:
552
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 552 cal. | (26 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 30.7 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 lobsters (675 g | 1.5 pounds each)
- 1 cup butter
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 2 fresh lemons (halved)
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Slotted spoon, 1 Ladle, 4 canning jars (à 400 ml), 1 Small knife, 1 Kitchen towel
Preparation steps
1.
Set up the grill for direct grilling, using either a charcoal or gas grill; preheat to high.
2.
To kill the lobster prior to grilling, position the tip of your knife in the center of the lobster's head. Plunge the knife blade between the lobster's eyes. This method kills the lobster instantly and humanely. Cut the lobster in half lengthwise, starting at the head and working your way down to the tail.
3.
Remove and discard the papery sac from the head of the lobster. Remove the vein running the length of the tail. Remove the claws, collecting any lobster juices in a small bowl.
4.
When ready to cook, brush oil on the grill grate. Place the lobster claws on the hot grill and cover. Grill for about 3 minutes. Brush the cut-side of the lobster with butter, season with salt and pepper. Place the lobster cut-side down on the grill; cook for about 3 minutes. Turn over, brush with any reserved juices; grill cut-side up for 6 to 8 minutes, or until the flesh is white, firm and just cooked, brushing with butter several times. Do not over cook. Claws should take about 12 to 14 minutes; and the body and tail about 8 to 10 minutes total.
5.
Place lemon halves on grill for 1 minute or so. Transfer to serving platter and serve with remaining melted butter and lemons. Enjoy.
