Lobster with Puff Pastry and Mango Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 52 μg | (87 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 350 grams frozen Puff pastry dough
- 1 egg yolk
- 2 cooked lobsters
- 2 Mangoes
- 3 Tbsps Orange juice
- 1 handful Frisée
- 12 stalks Asparagus
- 1 tsp brown sugar
- 2 Tbsps Lime juice
- 2 Tbsps grapeseed oil
- salt
Preparation steps
Preheat the convection oven to 200°C (approximately 400°F).
Roll out the thawed puff pastry thinly and cut out 12 corrugated circles with a diameter of about 8 cm (approximately 3 inches). Place on a baking sheet lined with parchment paper and prick each several times with a fork. Mix the egg yolks with 2 tablespoons of water and brush on the circles. Bake in the preheated oven for 10-15 minutes until golden brown. Remove from the oven and let cool.
Remove the lobster meat from the shells and cut the tail meat into slices. Peel the mango, cut the flesh away from the pit and cut 1/2 of the mango into thin strips. Puree the other half along with the orange juice. Rinse and trim the lettuce and cut into bite-sized pieces. Blanch the asparagus blanch in boiling salted water, rinse in cold water and drain. Cut off the tips for garnish and chop the stems into small pieces. Mix with the brown sugar and lime juice, then add the oil, lobster meat, mango and frisée and season with salt.
Place a pastry circle on each plate and arrange half the lobster salad on top. Drizzle with a little mango sauce and place a second circle on it. Place the remaining lobster on top and end with a dough circle. Distribute some more sauce around the tower and serve garnished with asparagus tips.
