Lobster with Celery Root
Nutritional values
(Percentage of daily recommendation)
| Calorie | 87 cal. | (4 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 51.3 μg | (86 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 690 mg | (17 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 fresh lobsters (about 800 grams or 1 3/4 pound, alternatively frozen cooked lobsters)
- 1 Celery root (200 grams or 1/2 pound)
- salt
- freshly ground peppers
- Chervil (for garnish)
Preparation steps
Bring abundant water to a boil in a large pot. Cook 1 lobster at a time for about 15 minutes, then remove and allow to cool slightly. Repeat with the second lobster. Alternatively, thaw the frozen lobster.
Hold the lobster in your left hand on the breastplate and separate the tail with a twisting motion.
Use both thumbs to break out the flesh and remove the black intestine. Cut the meat into slices.
To remove the meat from the claws, bend the small lower portion down and remove. Crack the claw to allow easy removal of the meat.
In the meantime, peel the celery root, cut into thin slices and cook in boiling salted water for about 5-7 minutes, until al dente. Rinse in cold water and drain well.
To serve, arrange the celery root in layers alternating with the lobster slices. Season with salt and pepper. Serve with the claws and garnish with chervil.
