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Receta Grilled Spiny Lobster, Warm Tomato Salad And Mashed Potatoes

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Raciónes: 4

Ingredientes

Cost per serving $2.05 view details
  • 2 Tbsp. liquid crab boil - (to 3 tbspns) Water as needed
  • 3 whl lemons cut in half
  • 4 whl spiny lobsters
  • 5 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 lb haricots verts cleaned, blanched
  • 2 Tbsp. minced shallots
  • 1 pt red tear drop tomatoes stemmed
  • 1 pt yellow tear drop tomatoes stemmed
  • 4 c. Roasted Garlic Mashed Potatoes warm, (see recipe) Drizzle of white truffle oil
  • 1 Tbsp. minced chives

Direcciones

  1. In a large stockpot over medium heat, combine the crab boil, water and lemons. Bring to a boil. Add in the lobsters and cook for 4 min. Remove from the heat and cold.
  2. Preheat the grill. Split each lobster in half. Season the lobster meat with 3 Tbsp. of the extra virgin olive oil, salt and pepper. Place each lobster, meat-side down and grill for 3 to 4 min on each side, turning the lobsters every 2 min.
  3. In a large saute/fry pan, over medium heat, add in the remaining extra virgin olive oil. When the oil is warm, add in the beans. Season with salt and pepper. Saute/fry for 2 min. Add in the shallots and tomatoes. Season with salt and pepper. Continue to saute/fry for 3 to 4 min or possibly till the tomatoes start to break their skin. Remove from the heat.
  4. To serve, mound the potatoes in the center of each plate. Spoon the bean/tomato mix around the potatoes. Lay the grilled lobster on top of the potatoes. Drizzle the entire plate with the truffle oil. Garnish with chives.
  5. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 356g
Recipe makes 4 servings
Calories 421  
Calories from Fat 34 8%
Total Fat 3.82g 5%
Saturated Fat 0.62g 2%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 391mg 16%
Potassium 901mg 26%
Total Carbs 47.17g 13%
Dietary Fiber 3.2g 11%
Sugars 1.79g 1%
Protein 50.97g 82%
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