Lobster and potato salad with dried fruit and nut vinaigrette
For the lobster:
- If the lobster is dead, boil it in abundant salted water for about 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.
- If it has coral, set it aside for a sauce.
- Reserve the legs and the shell of the head to decorate.
- Fillet the tail.
For the potatoes:
- Boil the potatoes, let them cool and peel.
- Cut them into 1 x 1 cm cubes.
- For the vegetable chips: leek and carrot cut into julienne.
For the bouquetiere of fresh vegetables
For the dried fruit vinaigrette
- Make a small pile in the center of the plate with the diced potatoes and the bouquetiere.
- Dress with the vinaigrette.
- Place the lobster slices and the whole pincers and dress with the vinaigrette.
- Decorate with fried vegetables and lobster legs.
Nutritional information (1 portion)
Fiber 2.74 g
Saturates 3.45 g
Monounsaturated fatty acids 15.72 g
Polyunsaturated fatty acids 7.25 g
Cholesterol 171.11 mg
Calcium 112.03 mg
Iron 2.53 mg
Zinc 3.14 mg
Vitamin A 45.37 ug
Vitamin C 24.78 g
Folic acid 68.24 ug
Salt (Sodium) 565.21 mg
Sugars 1.96 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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