Lobster with Mediterranean Sauce
Lobster with Mediterranean Sauce - Succulent lobster is the star in this lighter version of a culinary classic from France
Healthy, because
Even smarter
Nutritional values
The delicate meat of this noble crustacean is characterised not least by its extremely high protein content and at the same time low fat content of just under 2 percent.
Lobster à l\'armoricaine" is the original of this noble meal in Brittany, where it is prepared with plenty of cognac and eaten with baguette.
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 914 mg | (23 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 153 μg | (77 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 small garlic clove
- 1 shallot
- 1 carrot (about 100 grams)
- 1 stalk Celery (about 100 grams)
- 2 Tbsps olive oil
- 1 sprig thyme
- 1 tsp Tomato paste
- 100 milliliters white wine (or vegetable broth)
- 200 grams diced Tomatoes (canned)
- 1 pinch sugar
- salt
- 1 generous pinch Chili powder
- ½ small bay leaf
- 1 freshly cooked lobster (about 800 grams)
- 140 grams black Pasta (such as squid ink tagliatelle or spaghetti)
Kitchen utensils
Preparation steps
Peel the garlic and shallot and chop very finely. Peel carrots.
Rinse celery, pat dry and remove any strings. Finely chop carrot and celery.
Heat the oil in a shallow pot over medium heat. Sauté shallot, garlic, carrot and celery until softened, about 4 minutes.
Meanwhile, rinse thyme, shake dry, pluck leaves and finely chop. Stir thyme and tomato paste into the vegetables and cook briefly. Add wine (or broth) and bring to a boil.
Add diced tomatoes to pot and boil until mixture is reduced to about 100 ml (approximately 1/2 cup). Season with the sugar, salt and chili powder and add bay leaf. Cover and cook for about 30 minutes over medium heat.
Meanwhile, use kitchen shears to cut off the lobster tail, twisting a bit to separate from the body. Cut tail in half lengthwise with a heavy knife, then cut body in half lengthwise.
Remove the inedible parts from the lobster body. (Reserve the orange roe for the sauce, if desired.)
Remove the legs and claws from the body. Cut the legs on the outer sides with kitchen shears and bend apart using a kitchen towel to release the meat.
Crack the claws in a few places with a heavy knife and detach the meat. Arrange the lobster meat on serving plates.
Cook pasta in a pot of boiling salted water until al dente according to package instructions. Remove bay leaf from the sauce and season sauce with more salt and chili powder, if desired. Drain pasta and serve with lobster and sauce.
