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Lobster Pineapple Boat

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.103
Energy (kCal)235.0
Carbohydrates (g)22.801
Total fats (g)14.56
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut a small pineapple in half lengthways. | 2. Remove the inside meat, cutting in the shape of spears. | 3. (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside. | 4. Sauté the onions, peppers, lobster, and mushrooms in clarified butter. | 5. Add the pineapple last so that it will not overcook and become soft. | 6. Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier. | 7. At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout. | 8. Place the mixture back into the shell. | 9. Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 1 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    bell pepper 1/2 chopped - - - -
    bell pepper 1/2 chopped - - - -
    mushroom 4 quartered - - - -
    rock lobster tail 1 - - - -
    butter 2 tablespoons clarified 171.0 7.857 5.343 14.4
    pico pepper sauce 1 dash - - - -
    brandy 1 tablespoon - - - -
    grand marnier 1 tablespoon - - - -

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



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