Lobster with Pepper Cream Sauce

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Lobster with Pepper Cream Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
344
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie344 kcal(16 %)
Protein45.08 g(46 %)
Fat14.57 g(13 %)
Carbohydrates6.38 g(4 %)
Sugar added0 g(0 %)
Roughage1.36 g(5 %)
Vitamin A137.94 mg(17,243 %)
Vitamin D0.24 μg(1 %)
Vitamin E2.85 mg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.11 mg(10 %)
Niacin14.23 mg(119 %)
Vitamin B₆0.47 mg(34 %)
Folate35.94 μg(12 %)
Pantothenic acid3.98 mg(66 %)
Biotin11.9 μg(26 %)
Vitamin B₁₂3.32 μg(111 %)
Vitamin C49.35 mg(52 %)
Potassium704.21 mg(18 %)
Calcium258.41 mg(26 %)
Magnesium108.78 mg(36 %)
Iron1.03 mg(7 %)
Iodine6.99 μg(3 %)
Zinc9.42 mg(118 %)
Saturated fatty acids8.24 g
Cholesterol376.84 mg

Ingredients

for
2
Ingredients
1 lobster (600 grams)
2 shallots
1 garlic
1 yellow Bell pepper
125 milliliters Chicken broth
1 pinch salt
freshly ground peppers
80 grams Whipped cream
Tarragon (for garnish)
How healthy are the main ingredients?
Whipped creamshallotgarlicsaltTarragon

Preparation steps

1.

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.

2.

Rinse the yellow bell pepper, trim, cut in half, remove seeds and ribs, and roughly chop.

3.

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.

4.

Mix the cream into the sauce using an immersion blender and transfer to plates.

5.

Cut the lobster meat with scissors and serve on plates with the sauce. Garnish with tarragon leaves.