Lobster Cooked in Wine

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Lobster Cooked in Wine
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
453
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie453 kcal(22 %)
Protein87.05 g(89 %)
Fat4.07 g(4 %)
Carbohydrates7.42 g(5 %)
Sugar added0 g(0 %)
Roughage1.68 g(6 %)
Vitamin A356.87 mg(44,609 %)
Vitamin D0 μg(0 %)
Vitamin E4.57 mg(38 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.1 mg(9 %)
Niacin27.3 mg(228 %)
Vitamin B₆0.61 mg(44 %)
Folate61.11 μg(20 %)
Pantothenic acid7.64 mg(127 %)
Biotin24 μg(53 %)
Vitamin B₁₂6.49 μg(216 %)
Vitamin C6.11 mg(6 %)
Potassium1,150.52 mg(29 %)
Calcium492.58 mg(49 %)
Magnesium210.76 mg(70 %)
Iron2.22 mg(15 %)
Iodine0.75 μg(0 %)
Zinc18.56 mg(232 %)
Saturated fatty acids0.97 g
Cholesterol662.24 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
lobsters (each 500 g approx.)
1
carrot (roughly chopped)
1
onion (roughly chopped)
1 stick
Celery (roughly chopped)
1
1 sprig
13 cups
cup
To serve
melted butter
To garnish

Preparation steps

1.
Place a large heavy knife on the natural cross of the shell of the lobster head, press down sharply, straight through.
2.
Put the remaining ingredients into a large pan and bring to a rolling boil. Place the lobster in the pan and cover the pan. Cook for 15 minutes. The lobster will change colour and become bright red. Remove the lobster from the pan and set aside to cool.
3.
Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
4.
With the lobster tail facing upwards, make a small incision and remove the waste pipe.
5.
Separate the back from the body. Open the remaining part of the body by cracking apart sideways.
6.
Using a heavy cook’s knife split the head, remove the claws, then remove the stomach sac from the head.
7.
Crack the claws and remove the meat, removing the translucent membrane from the middle of the claw.
8.
Serve with melted butter, corn on the cob and salad. Garnish with lemon wedges.