Lobster with Mixed Vegetables, Honey Coriander Sauce, and Basil Olive Oil Sauce Recipe

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Lobster with Mixed Vegetables, Honey Coriander Sauce, and Basil Olive Oil Sauce
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Ingredients
31
Count
Nutrition
3603
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock liquid.
  2. To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set the vegetables aside.
  3. To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside.
  4. To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil.
  5. In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added, continue to blend until well combined. Place sauce in a squeeze bottle and set aside.
  6. To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve immediately.
  7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3603.18 Kcal (15086 kJ)
Calories from fat 2556.8 Kcal
% Daily Value*
Total Fat 284.09g 437%
Cholesterol 390.01mg 130%
Sodium 1969.92mg 82%
Potassium 4056.87mg 86%
Total Carbs 141.92g 47%
Sugars 25.08g 100%
Dietary Fiber 71.6g 286%
Protein 170.42g 341%
Vitamin C 127.8mg 213%
Vitamin A 1.2mg 39%
Iron 30.7mg 170%
Calcium 1219.3mg 122%
Amount Per 100 g
Calories 127.26 Kcal (533 kJ)
Calories from fat 90.3 Kcal
% Daily Value*
Total Fat 10.03g 437%
Cholesterol 13.77mg 130%
Sodium 69.57mg 82%
Potassium 143.28mg 86%
Total Carbs 5.01g 47%
Sugars 0.89g 100%
Dietary Fiber 2.53g 286%
Protein 6.02g 341%
Vitamin C 4.5mg 213%
Iron 1.1mg 170%
Calcium 43.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 94.9
    Points
  • 98
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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