Recipes · American · Seafood
Lobster Newberg
One serving has 624 kcal and 34 g protein, and at least a fifth of a woman's daily need of copper (248%), selenium (217%), cobalamin (101%), zinc (81%), pantothenic acid (65%) and vitamin A (64%). Ready in 20 minutes.
- Preparation: 10 min
- Cooking: 10 min
- Makes: 1 serving (301 g)
- Difficulty: Hard
- Diets: Pescatarian, High protein, Low carb
- Contains: alcohol, dairy, egg, gluten, shellfish, sulphite
Ingredients
- 160 g Lobster, raw
- 20 g Butter, unsalted
- 15 g Egg yolks, raw
- 60 g Cream, heavy
- 15 g Wine, fortified, dry
- 0.2 g Cayenne pepper
- 0.3 g Salt
- 0.2 g Paprika
- 30 g Bread, white
Method
- Melt the butter in a saucepan and gently warm the lobster meat in it for 2-3 minutes until just heated through; remove the lobster and set aside.
- Whisk the egg yolk with a little of the cream in a bowl, then whisk in the remaining cream and the sherry.
- Pour the egg-cream mixture into the pan and cook over low heat, stirring constantly, until the sauce thickens slightly; do not let it boil or the egg will curdle.
- Season the sauce with the cayenne, paprika and salt.
- Return the lobster to the sauce and warm through gently for 1-2 minutes.
- Toast the bread, cut into points, and serve the lobster Newberg spooned over the top.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 624 kcal | 29% |
| Carbohydrates | 19 g | |
| Water | 197 mL | |
| Fiber | 0.81 g | 3% |
| Protein | 33.6 g | 70% |
| Tryptophan | 0.41 g | |
| Threonine | 1.2 g | |
| Isoleucine | 1.4 g | |
| Leucine | 2.3 g | |
| Lysine | 2.3 g | |
| Methionine | 0.76 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 1.1 g | |
| Valine | 1.4 g | |
| Histidine | 0.77 g | |
| Fat | 44.2 g | |
| Monounsaturated | 12.5 g | |
| Polyunsaturated | 3.2 g | |
| Docosahexaenoic Acid (DHA) | 0.13 g | |
| Eicosapentaenoic Acid (EPA) | 0.17 g | |
| Omega-6 | 1.8 g | |
| Saturated | 25.9 g | |
| Trans-Fats | 0.77 g | |
| Cholesterol | 477 mg | |
| Calcium | 263 mg | 26% |
| Copper | 2.2 mg | 248% |
| Iron | 2 mg | 11% |
| Magnesium | 76.2 mg | 25% |
| Manganese | 0.32 mg | 18% |
| Phosphorus | 392 mg | 56% |
| Potassium | 456 mg | 10% |
| Selenium | 119 µg | 217% |
| Sodium | 963 mg | |
| Zinc | 6.4 mg | 81% |
| Thiamin (vitamin B1) | 0.23 mg | 21% |
| Riboflavin (vitamin B2) | 0.3 mg | 27% |
| Niacin (vitamin B3) | 4.1 mg | 29% |
| Pantothenic acid (vitamin B5) | 3.3 mg | 65% |
| Pyridoxine (vitamin B6) | 0.28 mg | 22% |
| Folate (vitamin B9) | 41.2 µg | 10% |
| Cobalamin (vitamin B12) | 2.4 µg | 101% |
| Choline | 250 mg | 59% |
| Vitamin A | 451 µg | 64% |
| Vitamin C | 0.51 mg | 1% |
| Vitamin D (D2 + D3) | 72.1 IU | 12% |
| Vitamin E | 2.9 mg | 19% |
| Vitamin K | 3.8 µg | 4% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
6.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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