Lobster salad with sauces
Allergens:
Ingredients for 5 portions
Calculate portions
Lobster
1.5 kg
Runner beans
0.1 kg
Carrots
0.1 kg
Salad tomato
0.1 kg
Table salt
1.0 g
Gazpacho sauce
0.25 l
Marie Rose sauce
0.25 l
Tomato sauce
0.01 l
Garnished vinaigrette
0.2 l
Tomato
0.25 kg
Green pepper
0.005 kg
Garlic, bulb
0.25 ud
Basil
2.5 g
Table salt
0.25 g
Vinegar
0.003 l
Mayonnaise sauce
0.2 l
Ketchup
10.0 g
Brandy
0.005 l
Orange juice
0.125 kg
Tabasco
0.05 ml
Table salt
0.5 g
Onion
0.003 kg
Garlic, bulb
0.005 ud
Green pepper
0.002 kg
Diced tomato
0.013 kg
Sunflower oil
0.0 l
Table salt
0.005 g
Sugar
0.0 kg
Table salt
2.0 g
Spring onions
1.0 ud
Red pepper
0.1 kg
Green pepper
0.1 kg
Elaboration
For the lobster:
- If the lobster is dead, boil it in abundant salted water, boil for around 15 minutes per kg of weight and then cool with cold water and ice.
- If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
- It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
- Boil the lobster keeping the tail rigid.
- Once cold remove the shell from the tail carefully, the pincer meat has to come out in one piece.
- Remove the meat from the head and set aside to garnish the sauce.
- Reserve the coral to garnish the sauce and the legs and the shell of the head to decorate.
For the garnishing:
- Boiled green beans cut into julienne.
- Carrots cut into julienne boiled in small amount of water.
- Concassé tomato.
Sauces:
- Garnished vinaigrette
- Gazpacho sauce
- Coral sauce: it can be replaced by rosé sauce.
- Mix the meat of the head with the mayonnaise in a tall blender glass, add the coral + a few drops of brandy and blend everything together. If the coral isn't enough to give it color, add some tomato sauce.
SET UP
- Place some pods green beans, carrots and tomato cut into julienne in the centre of the plate, dress with the vinaigrette.
- Cut the tail of the lobster being careful to maintain the position of the slices and place them on top of the seasoned vegetables.
- On one side place a whole pincer, decorate with the legs and half head, previously glazed with oil.
- Season the meat of the lobster with the garnish vinaigrette and decorate with all the sauces.
- Serve three sauce bowls with the gazpacho, the vinaigrette garnish and the garnished coral sauce with the meat of the head. Decorate the bowls.
Nutritional information (1 portion)
Energy
745.27
kcal
Carbohydrates
10.83
g
Proteins
25.35
g
Lipids
65.54
g
Fiber
2.86
g
Saturates
9.43
g
Monounsaturated fatty acids
49.93
g
Polyunsaturated fatty acids
7.43
g
Cholesterol
321.11
mg
Calcium
160.81
mg
Iron
2.51
mg
Zinc
3.16
mg
Vitamin A
400.29
ug
Vitamin C
54.53
g
Folic acid
87.72
ug
Salt (Sodium)
1168.24
mg
Sugars
8.55
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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