Pasta with Creamy Lobster Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 806 mg | (20 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 cooked lobsters
- olive oil
- 100 milliliters dry white wine
- 500 milliliters lobster stock
- 300 grams green Asparagus
- salt
- 400 grams Linguine
- 1 garlic clove
- 150 milliliters Whipped cream
- 1 Tbsp Cognac
- 50 grams Crème fraiche
- 1 tsp Lobster paste (finished product)
- freshly ground peppers
- lemon juice
- 2 Tbsps butter
Preparation steps
Remove lobster meat from the shells and cut into large, bite-sized pieces.
In a saucepan, heat 2 tablespoons of oil and brown the shells, turning occasionally. Deglaze with the wine and lobster stock. Simmer about 30 minutes over medium heat.
Cut off the woody ends of the asparagus and cut diagonally into narrow slices. Blanch in boiling salted water for 5 minutes, rinse in cold water and drain well.
Cook the pasta in boiling salted water until al dente.
Peel the garlic and finely chop. Strain the stock.
In a saucepan, heat 2 tablespoons of oil and cook the garlic briefly. Pour in 350 ml (approximately 1 1/2 cups) stock, cream and cognac, stir in the crème fraîche and the lobster paste and bring to a boil. Reduce heat to medium and simmer about 5 minutes. Season with salt, pepper and a dash of lemon and froth with a hand blender.
In a pan, melt the butter and sauté the lobster meat with asparagus. Season with salt and pepper. Drain the pasta, and arrange on plates. To serve, top pasta with lobster meat and top with sauce.
