Lobster with Vegetables

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Lobster with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
792
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie792 kcal(38 %)
Protein50.8 g(52 %)
Fat45.97 g(40 %)
Carbohydrates43.79 g(29 %)
Sugar added0 g(0 %)
Roughage7.57 g(25 %)
Vitamin A2,373.34 mg(296,668 %)
Vitamin D0 μg(0 %)
Vitamin E6.21 mg(52 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.3 mg(27 %)
Niacin17.72 mg(148 %)
Vitamin B₆0.89 mg(64 %)
Folate100.47 μg(33 %)
Pantothenic acid5.53 mg(92 %)
Biotin13.8 μg(31 %)
Vitamin B₁₂3.73 μg(124 %)
Vitamin C61.86 mg(65 %)
Potassium1,786.78 mg(45 %)
Calcium351.9 mg(35 %)
Magnesium195.94 mg(65 %)
Iron3.6 mg(24 %)
Zinc10.52 mg(132 %)
Saturated fatty acids20.54 g
Cholesterol406.99 mg

Ingredients

for
4
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)
How healthy are the main ingredients?
BasiltomatothymeSweet potato

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.