Lobster Salad with Ciabatta Toast
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 322 mg | (8 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 lobsters (approx. 500 g each)
- ½ cup Crème fraiche
- 2 Tbsps Mayonnaise
- 1 Tbsp lemon juice
- cayenne pepper
- 2 scallions (sliced into rings)
- 1 Ciabatta (cut into 12 slanting slices)
- 2 Tbsps olive oil
- 1 clove garlic cloves (peeled, halved)
- 2 Tbsps parsley (fresh, chopped)
Preparation steps
1.
Heat 2-3 l water in a pan. Place the lobsters head-down in the boiling water and cook for approx. 10 minutes. Remove from the pan, let cool, then remove the lobster meat and chop into small pieces.
2.
Heat the oven grill.
3.
Mix the crème fraîche with the mayonnaise and lemon juice. Season with salt and cayenne, mix in the lobster and the spring onions and let stand.
4.
Meanwhile grill the ciabatta slices on both sides until golden brown. Remove from the oven and drizzle with the oil. Rub the toasts with the cut sides of the garlic.
5.
Spread the lobster salad on the toasts and garnish with parsley to serve.
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