Lobster Vegetable Stew

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Lobster Vegetable Stew
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Health Score:
8,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
528
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie528 kcal(25 %)
Protein47.53 g(49 %)
Fat19.85 g(17 %)
Carbohydrates16.32 g(11 %)
Sugar added0 g(0 %)
Roughage2.12 g(7 %)
Vitamin A777.67 mg(97,209 %)
Vitamin D0 μg(0 %)
Vitamin E2.57 mg(21 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.2 mg(18 %)
Niacin14.55 mg(121 %)
Vitamin B₆0.41 mg(29 %)
Folate52.89 μg(18 %)
Pantothenic acid3.97 mg(66 %)
Biotin13.47 μg(30 %)
Vitamin B₁₂3.29 μg(110 %)
Vitamin C7.82 mg(8 %)
Potassium774.36 mg(19 %)
Calcium294.43 mg(29 %)
Magnesium122.84 mg(41 %)
Iron4.25 mg(28 %)
Iodine13.78 μg(7 %)
Zinc9.41 mg(118 %)
Saturated fatty acids2.82 g
Cholesterol331.12 mg

Ingredients

for
4
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
How healthy are the main ingredients?
LeekCelerycarrotolive oilparsleysalt

Preparation steps

1.

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.

2.

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.

3.

Drain and run everything through a fine sieve, allow to cool and degrease.

4.

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.

5.

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.

6.

Blanch celery and carrots for about 6 minutes. Boil the leeks in salted water for about 4 minutes and drain.

7.

Arrange the pieces of lobster and vegetables on warmed plates and top with the stew. Serve hot.