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Poached Lobster, Scallops and Vegetables with Vermouth

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.8536
Energy (kCal)591.8792
Carbohydrates (g)13.3462
Total fats (g)16.2083
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Poach lobster in boiling salted water for 5 minutes. | 2. Cool then remove from shell. | 3. Heat a thick bottomed pan, fry off the shell. | 4. Add shallots, cream, white wine and Vermouth. | 5. Cool for 10 minutes. | 6. If your scallops are fresh and unprepared, remove roe from scallops and discard. | 7. Soften vegetables in butter and add the sauce and chopped dill. | 8. Cook gently. | 9. Sear scallops in a hot pan, braising on both sides for 2-3 minutes. | 10. Add lobster to sauce. | 11. Cook for 2-3 minutes. | 12. Add scallops and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    live lobster 1 403.4676 0.0 89.7602 2.2667
    scallop 4 - - - -
    carrot cut - - - -
    celery cut - - - -
    leek cut - - - -
    vermouth 1 glass 403.4676 0.0 89.7602 2.2667
    white wine 1 glass - - - -
    heavy whipping cream 5 fluid - - - -
    dill 1 teaspoon chopped 6.405 1.1586 0.3356 0.3053
    shallot 1 ounce chopped 20.4116 4.7627 0.7087 0.0283
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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