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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the lobsters (if they're fresh) and let them cool a little. | 2. Split each lobster in half lengthwise. | 3. Remove the sand sacs in the heads, and the intestinal tubes. | 4. Reserve the coral and green matter in a bowl. | 5. Remove the rest of the meat and chop it fairly roughly. | 6. Break the claws, remove the meat and chop it as well. | 7. Chop the ham, mushrooms and shallots finely. | 8. Melt 35 g (1,2 oz.) butter in a large pan, put in the lobster meat and cook it for about 1 minute; then add the ham, shallots and mushrooms, and continue to cook gently for another two minutes. | 9. Pour the warmed brandy into the pan and set it alight to flambe the shellfish and vegetables. | 10. Then pour in the wine and port, season to taste, cover and cook gently for 20 minutes. | 11. Beat the egg yolks into the cream and add this to the reserved coral and green matter: then away from the heat, beat it into the lobster mixture, making sure that it thickens without boiling. | 12. Check the seasoning, and serve in a warm tureen with buttered noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster	2		cooked	43.6333	0.0	9.3613	0.425
ham	2	slices	cooked	110.46	0.7728	6.8376	8.6856
mushroom cap	100			-	-	-	-
shallot	2			230.4	53.76	8.0	0.32
brandy	2	tablespoons		-	-	-	-
white wine	1/4			-	-	-	-
port wine	1/8			-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
single cream	1/4			-	-	-	-

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