Lobster and Tomato Soup
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(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 30.4 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 1,120 mg | (28 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 157 μg | (79 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram ripe Tomatoes
- 2 onions
- 2 Tbsps vegetable oil
- 1 pinch ground Caraway
- 1 bay leaf
- 2 jars Cognac about 5 cl each (approximately 2 ounces)
- 1 jar lobster stock about 400 ml (approximately 14 ounces)
- salt
- freshly ground pepper
- 1 pinch sugar
- 4 small lobsters (Cooked)
- parsley (for garnish)
Preparation steps
1.
Rinse and chop the tomatoes. Peel and dice the onions.
2.
Heat oil in a pot. Saute the onions until soft. Add the caraway and bay and deglaze with Cognac. Add the tomatoes and cook briefly. Pour in the lobster stock and simmer over low heat for 20 minutes.
3.
Strain the soup through a fine sieve into a saucepan. Bring to a boil and season with salt, pepper and sugar.
4.
Remove the lobster meat from the shells and put onto plates. Pour the soup over the meat and serve garnished with parsley.
