Lobster with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 792 cal. | (38 %) | ||
| Protein | 50.8 g | (52 %) | ||
| Fat | 45.97 g | (40 %) | ||
| Carbohydrates | 43.79 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.57 g | (25 %) |
| Vitamin A | 2,373.34 mg | (296,668 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.21 mg | (52 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.72 mg | (148 %) | ||
| Vitamin B₆ | 0.89 mg | (64 %) | ||
| Folate | 100.47 μg | (33 %) | ||
| Pantothenic acid | 5.53 mg | (92 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 3.73 μg | (124 %) | ||
| Vitamin C | 61.86 mg | (65 %) | ||
| Potassium | 1,786.78 mg | (45 %) | ||
| Calcium | 351.9 mg | (35 %) | ||
| Magnesium | 195.94 mg | (65 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Zinc | 10.52 mg | (132 %) | ||
| Saturated fatty acids | 20.54 g | |||
| Cholesterol | 406.99 mg |
Ingredients
- Ingredients
- 2 lobsters 500 grams each (approximately 1 pound)
- 4 Tbsps vegetable oil
- 100 grams cut into small cubes Vegetables (such as carrot, garlic, leeks, onions, celery)
- 2 Tomatoes
- 1 thyme
- 1 bay leaf
- 1 tsp peppercorns
- 60 milliliters dry white wine
- 250 milliliters fish stock (from a jar)
- 4 waxy Sweet potato
- 1 kilogram Crookneck pumpkin
- 140 grams butter
- ½ bunch Basil
- vegetable oil (for frying)
Preparation steps
Boil about 6 liters of water (approximately 6 quarts). Put the lobsters headfirst into the water individually for 2-3 minutes. Remove from the pot and break with scissors the head from the body. Put the body back into the water and cook 7 minutes until done. Remove the lobster tails, let cool slightly and cut crosswise into medallions.
Chop the carcasses small and fry in 2 tablespoons of hot oil. Add the chopped vegetables and sauté while stirring. Cut the tomatoes into cubes and add with the herbs and peppercorns. Add the wine and let it boil over high heat. Pour in the fish stock, bring to a boil again and let simmer for 30 minutes on low heat. Strain through a sieve and leave to reduce to about 1/3 of the liquid.
Peel the potatoes and slice on the vegetable slicer into thin slices. Peel pumpkin, cut in half, remove seeds and cut the flesh into 1-2 mm thin slices (about 1/16 inch) and cut out round cookies.
In two pans, heat 50 grams of butter each (about 2 ounces). Fry the potato slices in one and the pumpkin circles in another. Fry the lobster medallions in the remaining oil and season with 1 tablespoon of finely chopped basil and salt. Fry the remaining basil leaves in hot oil.
Spread the pumpkin circles on a warm plate. Arrange the lobster medallions and claws decoratively and sprinkle with potato slices and basil leaves. Stir the remaining butter with a whisk into the lobster stock and drizzle over the lobster meat.
