Gourmet Low-Carb
Lobster with Cognac Sauce
(1 vote)
(1 vote)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
761
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 761 cal. | (36 %) | ||
| Protein | 86.73 g | (89 %) | ||
| Fat | 34.9 g | (30 %) | ||
| Carbohydrates | 2.6 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.68 g | (2 %) |
more nutritional values
| Vitamin A | 197.54 mg | (24,693 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 27.23 mg | (227 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 51.73 μg | (17 %) | ||
| Pantothenic acid | 7.61 mg | (127 %) | ||
| Biotin | 22.68 μg | (50 %) | ||
| Vitamin B₁₂ | 6.53 μg | (218 %) | ||
| Vitamin C | 0.82 mg | (1 %) | ||
| Potassium | 1,076.28 mg | (27 %) | ||
| Calcium | 450.08 mg | (45 %) | ||
| Magnesium | 199.15 mg | (66 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Zinc | 18.47 mg | (231 %) | ||
| Saturated fatty acids | 14.99 g | |||
| Cholesterol | 715.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small lobsters (each 10 ounces)
- salt
- peppers
- 3 Tbsps olive oil
- 3 ozs butter
- 1 generous pinch cayenne pepper
- 2 tsps Curry powder
- salt
- freshly ground peppers
- 3 Tbsps Cognac
- 2 cloves garlic cloves
- 1 cup dry white wine
Preparation steps
1.
Boil 8 liters (approximately 2 gallons) of water in a large pot. Add lobsters headfirst into boiling water. Add lobsters individually or water will cool down too much. Cook each lobster for 2-3 minutes, remove from the pot and cut with a large knife lengthwise into 2 halves.
2.
(Pierce lobster above the breastplate, push the knife down and remove heads. Remove lobster claws. Season with salt and pepper.)
3.
Heat butter and olive oil in a large frying pan and fry lobster until they are red. Add cognac and flambé. Once the flames are extinguished, add curry, cayenne pepper and salt. Peel garlic and press into the pan. Add wine. Mix well and simmer for about 10-15 minutes. Serve immediately.
