Directions:
- Steam live lobsters about 15 minutes. Using tongs, transfer to a bowl and let cool. Remove claw and tail meat. Cut into 1/2-inch pieces.
- Bring salted water to a boil and cook peas about 2 minutes, then plunge them into an ice water bath.
- In a bowl, mix the olive oil, lemon juice, celery, basil, and lemon zest. Add the lobster and peas, season with salt and pepper, and toss.
- Put 1/2 cup of arugula on each plate, then mound the lobster salad on top. Serve slightly chilled or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1647.97 Kcal (6900 kJ) | ||
| Calories from fat | 656.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.98g | 112% | |
|---|---|---|---|
| Cholesterol | 1727.84mg | 576% | |
| Sodium | 5805.86mg | 242% | |
| Potassium | 3134.97mg | 67% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 6.45g | 26% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 236.09g | 472% | |
| Vitamin C | 42.9mg | 72% | |
| Iron | 1mg | 6% | |
| Calcium | 1219.2mg | 122% | |
| Amount Per 100 g | |||
| Calories | 103.44 Kcal (433 kJ) | ||
| Calories from fat | 41.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 112% | |
|---|---|---|---|
| Cholesterol | 108.46mg | 576% | |
| Sodium | 364.44mg | 242% | |
| Potassium | 196.78mg | 67% | |
| Total Carbs | 0.89g | 5% | |
| Sugars | 0.4g | 26% | |
| Dietary Fiber | 0.32g | 20% | |
| Protein | 14.82g | 472% | |
| Vitamin C | 2.7mg | 72% | |
| Iron | 0.1mg | 6% | |
| Calcium | 76.5mg | 122% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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