4 Serves
84 Mins
27 g
17 g
10 g
Prepare the lobster by removing the meat from the shells, setting the meat aside, and roughly chopping the shells using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Lobster Meat
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
123 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
787 mg / 4,700 mgSodium
874 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
In a large pot, sauté the chopped onion and garlic in olive oil until softened and fragrant.
Add the lobster shells to the pot and cook until they turn bright red, then stir in the tomato paste and deglaze with dry sherry.
Pour in the fish stock, bring to a simmer, and cook for 40 minutes to extract the deep lobster flavor, then strain the liquid into a clean bowl.
Return the strained liquid to the pot, stir in the heavy cream and reserved lobster meat, and season with salt and pepper to taste before serving.
Onion
Garlic
Olive Oil
Tomato Paste
Dry Sherry
Fish Stock
Salt And Pepper
Vitamin A
13 µg / 900 µgVitamin C
9 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
123 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
384 mg / 1,250 mgPotassium
787 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
76 µg / 55 µgAlcohol
0 g