Try this Lobster Puttanesca recipe, or contribute your own.
Suggest a better descriptionPrepare and ice water bath to shock the lobsters after cooking.
In a pot, bring to a boil one teaspoon of salt and enough water to cover the lobsters. (At this time, boil another pot of water to cook the pasta). Add the lobsters and blanch for four minutes, remove and add to the water bath. When the lobsters are cool, remove the meat from the tail, claws and knuckles. Cube it and set aside. In a sauté pan over medium heat, add the olive oil, garlic and chilies, then the capers and anchovies, stirring constantly for about 2 minutes. Add the lobster meat and cook for 2 minutes (and put the pasta into the boiling water, cook Neil al dente) then add the herbs and tomatoes. Finish with lemon juice and olive oil if desired. Add salt and pepper to taste and serve immediately over pasta.
Per Serving: 1,145 calories, 19.6 g fat, 184 g carbs, 58 G protein
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Serving Size: 1 Serving (814g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 535 | ||
Calories from Fat: 101 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 430.9mg | 133 % | |
Sodium 1488.1mg | 51 % | |
Potassium 1886.2mg | 50 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 13.6g | ||
Protein 88.8g | 127 % | |
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: 535
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