Lobster with Truffles Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient


 Cooked lobsters2 1⁄2 Pound (2 Pieces, 1 1/2 Pound Each)
 Truffles3⁄4 Can (7.5 oz) (1 Small Can, For Garnish)
 Orange1 (For Garnish)
 Parsley sprigs4 (For Garnish)
 Hard cooked egg1 (For Garnish)
 Mayonnaise2 Tablespoon (For Garnish)

Nutrition Facts

Serving size

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


With a sharp knife cut each lobster in half down the middle joint mark, first towards the head, then towards the tail.
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.