Lobster
Nutritional values
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 53 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 139 mg | (146 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the asparagus
- 200 grams green Asparagus
- 200 grams white Asparagus
- salt
- 1 Tbsp Vinegar
- freshly ground pepper
- 1 Tbsp vegetable oil
- For the sauce
- 1 onion
- 2 Red Bell pepper
- 2 Tbsps olive oil
- 1 slice Toast
- 7 Tbsps vegetable stock
- salt
- freshly ground pepper
- balsamic vinegar
- also
- 1 cooked lobster (About 1.5 kg)
Preparation steps
For the asparagus, rinse green asparagus and peel bottom thirds. Cut off ends and cut asparagus lengthwise. Peel white asparagus and cut off ends. Cut into finger-length pieces and then in half lengthwise. Boil salted water. Blanch white asparagus for 1 minute. Remove with a slotted spoon and rinse briefly in ice water. Drain well. Add green asparagus to same pot. Mix vinegar with oil and season with salt and pepper. Add to pot, cook asparagus and remove. Drain asparagus.
For the sauce, peel onion and finely dice. Rinse bell peppers, quarter, remove seeds and ribs and finely chop. Heat olive oil and saute onion and bell peppers. Remove crust from toast and finely dice. Add to onion mixture and pour in vegetable stock. Puree with an immersion blender and season with salt, pepper and balsamic vinegar.
Cut lobster down middle. Use scissors to break apart and remove meat. Cut meat from tail into slices and serve with asparagus and sauce. Remove meat from claws to serve as needed.
