http://www.digitalchef.com/kitchen/channels/recipes/ Estimated Time: 45 min Start 1 Bring a large pot of salted water to a boil. Plunge lobster into boiling water and remove from heat. After 10 minutes, remove the lobster from the water and allow to cool. 2 Remove the ends from the peppers and split them in half. Remove the seeds and white ribs from the inside of the pepper and press against a surface so that the pepper lays flat with the skin side up. Place on an ovenproof tray and brush the skin with a small amount of olive oil. Broil the pepper under a high heat until the skin blisters and slightly blackens. Remove from heat, cover with a sheet of plastic wrap and allow to cool. 3 When the pepper has cooled enough to be handled, carefully scrape blackened skin from the flesh of the pepper. 4 Using a small heart shaped cutter, stamp as many small hearts as possible from the pepper meat and set them aside for garnishing the plate. 5 Pur?e the reserved pepper flesh in the bowl of a small food processor or blender (feel free to add water to the mixture if it is too thick to process). Place the pur?e in a small saute pan and cook over moderate heat, stirring constantly, until the pur?e becomes a thick paste. 6 Return the paste to the food processor bowl and add 3/4 of the lemon juice and the prepared mayonnaise. With the food processor running slowly add 3/4 of the oil in a thin stream. Process until the mixture is emulsified and thickened. Adjust the seasoning with salt and pepper. 7 Break the lobster by hand into its major parts (tail, claws, arms). Using a sturdy shears remove the meat from the shell in whole pieces. Cut the tail and arm meat in 1/2 inch dice and place in a bowl, reserve the claw meat in whole pieces. 8 Add the red pepper dressing to the diced lobster meat. Add the minced basil and toss lightly. 9 Combine the remaining lemon juice and olive oil in a bowl and season with remaining salt and remaining pepper. 10 Arrange the pepper hearts around the outside edge of a large white plate. continued in part 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (603g)|
|Recipe Makes: 1|
|Calories from Fat: 127 (28%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 153.9mg||47 %|
|Sodium 601.2mg||21 %|
|Potassium 1183.3mg||31 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 24.7g|
|Protein 47.4g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 450
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!