Lobster with Pepper Cream Sauce
(Percentage of daily recommendation)
|Calorie||344 kcal||(16 %)|
|Protein||45.08 g||(46 %)|
|Fat||14.57 g||(13 %)|
|Carbohydrates||6.38 g||(4 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.36 g||(5 %)|
|Vitamin A||137.94 mg||(17,243 %)|
|Vitamin D||0.24 μg||(1 %)|
|Vitamin E||2.85 mg||(24 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.11 mg||(10 %)|
|Niacin||14.23 mg||(119 %)|
|Vitamin B₆||0.47 mg||(34 %)|
|Folate||35.94 μg||(12 %)|
|Pantothenic acid||3.98 mg||(66 %)|
|Biotin||11.9 μg||(26 %)|
|Vitamin B₁₂||3.32 μg||(111 %)|
|Vitamin C||49.35 mg||(52 %)|
|Potassium||704.21 mg||(18 %)|
|Calcium||258.41 mg||(26 %)|
|Magnesium||108.78 mg||(36 %)|
|Iron||1.03 mg||(7 %)|
|Iodine||6.99 μg||(3 %)|
|Zinc||9.42 mg||(118 %)|
|Saturated fatty acids||8.24 g|
Slide the lobster head into boiling salted water, reduce the heat and cook for about 15 minutes. Remove the lobster from water and let cool.
Rinse the yellow bell pepper, trim, cut in half, remove seeds and ribs, and roughly chop.
For the sauce, peel the shallots and chop finely. Heat olive oil in a pan and saute the shallots until translucent. Squeeze the garlic and add to the shallots with bell pepper. Saute for a few minutes, pour the broth and let cook covered for about 15 minutes. Remove from heat, puree and pass through a fine sieve. Season the strained sauce with salt and pepper, and allow to cool.
Mix the cream into the sauce using an immersion blender and transfer to plates.
Cut the lobster meat with scissors and serve on plates with the sauce. Garnish with tarragon leaves.