Lemon Pasta with Lobster
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 338 mg | (8 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 1 g |
Preparation steps
Rinse and dry the lemons. Grate about 2 tablespoons of zest from a lemon, then peel the lemons and fillet carefully. Remove all the white skin and the partitions. Divide the lobster into smaller pieces.
Cook the linguine in plenty of salted water until al dente. Meanwhile, melt 2-3 tablespoons of butter in a pan over low heat and saute the lemon zest in it briefly, then put the lemon fillets in the cooking butter. Cook briefly, then remove the pan from the heat. Drain the linguine, set some of the pasta water aside and mix immediately with the pan contents. Stir in 2-3 tablespoons of the cooking water and season with pepper vigorously. Distribute the pasta immediately on plates and serve with 2-3 lobster pieces. Sprinkle with basil leaves and serve immediately.
