Lobster Wraps with Vegetables and Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 994 cal. | (47 %) | ||
| Protein | 57.52 g | (59 %) | ||
| Fat | 59.29 g | (51 %) | ||
| Carbohydrates | 64.91 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 871.2 mg | (108,900 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin B₁ | 0.54 mg | (54 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 19.97 mg | (166 %) | ||
| Vitamin B₆ | 1.14 mg | (81 %) | ||
| Folate | 124.99 μg | (42 %) | ||
| Pantothenic acid | 4.45 mg | (74 %) | ||
| Biotin | 17.36 μg | (39 %) | ||
| Vitamin B₁₂ | 3.38 μg | (113 %) | ||
| Vitamin C | 318.82 mg | (336 %) | ||
| Potassium | 1,432.25 mg | (36 %) | ||
| Calcium | 511.13 mg | (51 %) | ||
| Magnesium | 151.88 mg | (51 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 12.23 μg | (6 %) | ||
| Zinc | 10.12 mg | (127 %) | ||
| Saturated fatty acids | 11.94 g | |||
| Cholesterol | 400.93 mg |
Ingredients
- For the lobster wraps and vegetables
- 2 fresh lobsters (each 500 grams)
- 8 Whole-wheat tortillas
- 2 yellow Bell pepper
- 2 Red Bell pepper
- 1 small Zucchini
- 2 Tbsps vegetable oil
- 2 Tomatoes
- salt
- freshly ground black peppers
- 8 Lettuce
- light Mayonnaise
- 1 egg yolk
- 1 Tbsp lemon juice
- ⅛ l olive oil
- 4 Tbsps acid Whipped cream
- salt
- freshly ground white peppers
- for the Salsa picante
- 600 grams yellow and red Bell pepper
- 2 fresh hot chili peppers
- 1 small onion
- 2 Tbsps vegetable oil
- 1 garlic clove
- salt
- freshly ground peppers
- 2 Tbsps parsley
Preparation steps
For the wraps: In a very large pot (10 liter capacity (approximately 10 1/2 quarts)), boil water and drop in lobsters, headfirst. Using a large spoon, keep lobsters submerged for 5 minutes, then boil for another 10 minutes. Remove lobsters from the water, remove meat and split into strips.
Warm tortillas in a preheated oven (250°C) (approximately 475°F) for a few minutes.
On each tortilla, layer lettuce leaves, a little mayonnaise and lobster strips. Roll up and cut in half diagonally.
For the vegetables: Rinse and trim zucchini and cut into sticks.
Rinse peppers, cut in half, remove seeds and ribs and cut into strips. Saute in oil for a few minutes and season with salt and pepper.
Blanch the tomatoes, peel, remove seeds and cut into strips. Saute with the zucchini and peppers until al dente.
Whisk together the egg yolk with the lemon juice and season with salt and pepper. Add the oil a drop at a time while stirring constantly, then stir in the sour cream.
For the salsa picante: Rinse the peppers, cut in half, remove the seeds and ribs and finely chop. Rinse the chiles, cut in half, remove the seeds and finely chop. Peel the onion and finely chop. Heat the oil in a pan and saute the peppers and onion until soft. Peel the garlic and squeeze through a press. Stir chile peppers and garlic into the onions, cover and simmer over low heat for about 15 minutes. Season salsa picante with salt and pepper and stir in the parsley. Serve cold.
Arrange lobster wraps, vegetables and salsa picante on plates and serve.
