Good Mood Recipe

Lobster with Dill Potato Salad

5
Average: 5 (1 vote)
(1 vote)
Lobster with Dill Potato Salad

Lobster with Dill Potato Salad - Luxurious Seafood Delight!

share Share
print
bookmark_border Copy URL
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
270
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie270 cal.(13 %)
Protein18 g(18 %)
Fat2 g(2 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K12.7 μg(21 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin8.1 mg(68 %)
Vitamin B₆1.4 mg(100 %)
Folate63 μg(21 %)
Pantothenic acid2.9 mg(48 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C62 mg(65 %)
Potassium1,359 mg(34 %)
Calcium113 mg(11 %)
Magnesium84 mg(28 %)
Iron4 mg(27 %)
Iodine86 μg(43 %)
Zinc2.6 mg(33 %)
Saturated fatty acids0.3 g
Uric acid142 mg
Cholesterol67 mg
Complete sugar5 g

Ingredients

for
2
For the lobster
1 lobster (28-32 oz)
12 cups water
2 Tbsps salt
4 shallots (peeled, quartered)
10 peppercorns
1 Tbsp Caraway
Flowers (dill)
For the potato salad
18 ozs waxy potatoes
1 small onion
2 gherkins (pickles)
3 ozs Vegetable broth
1 Tbsp White vinegar
½ tsp Mustard
salt
freshly ground peppers
½ bunch Dill (chopped)
How healthy are the main ingredients?
potatoDillMustardsaltshallotCaraway

Preparation steps

1.

For the lobster: Hold lobster at the back and brush thoroughly in cold water. Leave the rubber rings around the front claws, do not remove until after cooking. In a large pot, bring water with salt, shallots, pepper and cumin to a boil.

2.

Place the lobster head first into the boiling water. Slide the body into the boiling water after about 3 seconds. Bring water to a boil again, reduce heat and leave until done (do not boil).

3.

The lobster is cooked when the outside shell turns red. Remove the lobster, drain, remove rubber rings from the claws. Pull the meat from the claws with a fork, cut tail in half lengthwise and detach the meat gently. Serve the lobster meat with hot or cold potato salad.

4.

For the potato salad: Peel potatoes and cook in salted boiling water for about 25 minutes, then drain and cut into slices. In the meantime, peel and finely chop onion. Cut gherkin into thin slices. Mix these ingredients with the potatoes.

5.

Combine broth, vinegar and mustard, season with salt and pepper and mix with the salad. Serve sprinkled with dill.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks