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Lobster with Truffles Recipe
|Cooked lobsters||2 1⁄2 Pound (2 Pieces, 1 1/2 Pound Each)|
|Truffles||3⁄4 Can (7.5 oz) (1 Small Can, For Garnish)|
|Orange||1 (For Garnish)|
|Parsley sprigs||4 (For Garnish)|
|Hard cooked egg||1 (For Garnish)|
|Mayonnaise||2 Tablespoon (For Garnish)|
Calories 385 Calories from Fat 82
% Daily Value*
Total Fat 9 g14.2%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 271.5 mg
Sodium 1138.9 mg47.5%
Total Carbohydrates 11 g3.6%
Dietary Fiber 2.1 g8.2%
Sugars 3.8 g
Protein 64 g128.5%
Vitamin A 11.2% Vitamin C 32.4%
Calcium 19.7% Iron 1.5%
*Based on a 2000 Calorie diet
Remove the claws from the body.
Crack the claws with the fiat side of the knife until they split.
Take the meat from the tail.
From the inside of the lobster remove and discard the cut - a dark-looking thread - with the tip of the knife.
Cut the meat from the tail into slices.
Slice the truffles thinly and lay them on the top of the lobster alternately with the tail meat.
Halve the orange and place the halves, cut side up, on a large dish.
Arrange the body of the lobster on the dish with the claws beside it.
Halve the hard-cooked egg, remove the yolk and mix it with the mayonnaise.
Pipe the mixture back into the egg whites and arrange on the dish with the lobster.
Garnish with parsley.
Serve with freshly made toast and butter.