Lobster with Butter and Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 156 μg | (78 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 35.7 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 508 mg | |||
| Complete sugar | 1 g |
Ingredients
Preparation steps
For the lobster: Disconnect the lobster claws from the body and crack. Cut the lobster body in half. Using a knife or scissors, carefully remove the meat from the body cavities.
For the sauce: Juice the lemon half.
Melt the butter in a small saucepan over medium heat. Remove from the heat. Whisk the eggs together with the white wine, salt and lemon juice. Place the egg mixture in a double boiler and continue beating over hot water until foamy. Remove from heat and slowly drizzle the melted butter into the sauce stirring contantly until the butter is incorporated and the sauce is smooth.
Season the sauce with salt and lemon juice to taste and stir in the chopped chervil. Spoon some of the sauce on a plate, arrange the lobster pieces on top, sprinkle with a little melted butter and serve immediately.
