Lobster Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 47.53 g | (49 %) | ||
| Fat | 19.85 g | (17 %) | ||
| Carbohydrates | 16.32 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.12 g | (7 %) |
| Vitamin A | 777.67 mg | (97,209 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.55 mg | (121 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 52.89 μg | (18 %) | ||
| Pantothenic acid | 3.97 mg | (66 %) | ||
| Biotin | 13.47 μg | (30 %) | ||
| Vitamin B₁₂ | 3.29 μg | (110 %) | ||
| Vitamin C | 7.82 mg | (8 %) | ||
| Potassium | 774.36 mg | (19 %) | ||
| Calcium | 294.43 mg | (29 %) | ||
| Magnesium | 122.84 mg | (41 %) | ||
| Iron | 4.25 mg | (28 %) | ||
| Iodine | 13.78 μg | (7 %) | ||
| Zinc | 9.41 mg | (118 %) | ||
| Saturated fatty acids | 2.82 g | |||
| Cholesterol | 331.12 mg |
Ingredients
- For the lobster:
- 2 lobsters (each 500 grams)
- 1 bay leaf
- 1 tsp peppercorns
- 100 grams Leeks
- 100 grams Celery
- 100 grams carrots
- For the stew:
- 5 Tbsps olive oil
- 2 bunches Soup vegetables
- 500 milliliters dry white wine
- 3 parsley
- 10 peppercorns
- 1 bay leaf
- 1 tsp salt
- 3 egg whites
Preparation steps
For the lobster: Boil the bay leaves and peppercorns in a large pot of salted water. Place the lobster in the boiling water wit the head facing down. Remove the pan from the heat and let the lobster soak for about 10 minutes. Remove the lobster and let it cool. Crack the shell and cut the tail meat into slices.
Break apart the remaining shell and remove the meat. Cook in olive oil while stirring. Rinse and finely chop the soup vegetables and add them to the . pan. Add the white wine and 1 liter (approximately 4 cups) of water. Add the peppercorns, bay leaves and parsley stalks, season with salt, bring to a boil and simmer uncovered for about 1 hour.
Drain and run everything through a fine sieve, allow to cool and degrease.
Return to a saucepan, lightly stir in the whisked egg whites and slowly bring to a boil for about 3 minutes while stirring. Simmer and strain through a fine sieve once again. Season to taste.
Peel the celery and carrots. Cut celery and carrots lengthwise into thin slices, then also in small cubes. Rinse and clean the leeks and cut into cubes.
Blanch celery and carrots for about 6 minutes. Boil the leeks in salted water for about 4 minutes and drain.
Arrange the pieces of lobster and vegetables on warmed plates and top with the stew. Serve hot.
