Lobster Salad
with vanilla and orange butter sauce
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
368
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 368 cal. | (18 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 844 mg | (21 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 252 μg | (126 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 250 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram lobsters
- salt
- 1 bunch Dill flower
- 1 bunch Watercress
- 3 Oranges
- 50 grams cold butter
- 1 Vanilla bean
- 1 pinch cayenne pepper
- some Nasturtium
Preparation steps
1.
Plunge lobsters headfirst into plenty of boiling salted water. Add dill and cook in gently boiling water for about 15 minutes.
2.
Rinse watercress, pat dry and remove coarse stems. Peel 2 oranges, remove pith and membranes and collect the juice. Juice other oranges. Heat 20 g (approximately 1 1/2 tablespoons) butter in a pan. Split vanilla bean, scrape seeds into butter and drop in pod. Add orange juice and season with a pinch of salt and cayenne pepper. Gently simmer for 2-3 minutes.
3.
Remove lobster from pot and crack open. Remove meat and cut into pieces.
4.
Remove vanilla pod. Whisk remaining butter and stir into sauce. Toss orange segments, lobster and watercress briefly in sauce and serve. Garnish with nasturtium flowers if desired.
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