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Lobster Vinaigrette Recipe
|Water||3⁄4 Cup (12 tbs)|
|Tarragon vinegar||6 Tablespoon|
|Minced onion||2 Teaspoon|
|Minced chives||2 Teaspoon|
|Egg yolks||6 , beaten|
|Dry mustard||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Calories 75 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 1.5 g7.3%
Trans Fat 0 g
Cholesterol 200.9 mg67%
Sodium 58.3 mg2.4%
Total Carbohydrates 3 g0.8%
Dietary Fiber 0.13 g0.52%
Sugars 0.1 g
Protein 6 g11.3%
Vitamin A 10.2% Vitamin C 7.2%
Calcium 3.3% Iron 3.6%
*Based on a 2000 Calorie diet
Re- move meat from shells; reserve shells.
Cut meat into cubes.
Combine water, vinegar, onion and chives and simmer about 5 minutes.
Add lobster meat; heat thoroughly but do not boil.
Arrange shells on a preheated fireproof dish and keep warm.
Remove lobster meat from sauce and fill shells.
Combine egg yolks and mustard.
Pour some of the hot liquid into egg yolks, mix well.
Return to pan and cook, stirring constantly, over low heat until sauce is smooth and thickened.
Season with salt, add chopped parsley.
Pour sauce over lobster meat in shells and serve immediately.
This dish may be served over buttered toast instead of in lobster shells.