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🍽️ Oven-Baked Lobster with Roasted Peppers and Salad

509 kcal · 30 min · 4 servings

Ingredients

• 400 g yellow bell peppers (2 yellow bell peppers)
• 3 sprigs parsley
• 1 organic orange
• 2 lobster (approx. 500 g each, killed by the fishmonger but not cooked)
• salt
• pepper
• 4 tbsp breadcrumbs
• 5 tbsp olive oil
• 100 g baby salad mix
• 6 sprigs mixed herbs (chervil, tarragon, dill, basil)
• 0.5 lemon
• 1 tsp tarragon mustard

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Cut the bell peppers into quarters.
3. 3. Remove the seeds and white pith from the pepper quarters.
4. 4. Place the pepper quarters skin-side up on a baking sheet.
5. 5. Place the baking sheet under the hot oven grill.
6. 6. Roast the peppers until the skin turns black and blisters.
7. 7. Place the roasted peppers into a bowl.
8. 8. Cover the bowl with a plate.
9. 9. Let the peppers cool down for ten minutes.
10. 10. Wash the parsley thoroughly.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Wash the orange.
15. 15. Dry the orange with a cloth.
16. 16. Grate one teaspoon of orange zest.
17. 17. Peel the skin off the cooled pepper quarters.
18. 18. Cut the peeled pepper halves lengthwise into two strips.
19. 19. Strike the head of the lobster with a heavy knife to split it.
20. 20. Split the lobster in half lengthwise.
21. 21. Remove the innards from the lobster body.
22. 22. Rinse the lobster heads under running water.
23. 23. Let the lobster drain well.
24. 24. Strike the shells of the lobster claws with the knife.
25. 25. Remove the shells from the claws.
26. 26. Place the claw meat on a baking sheet.
27. 27. Place the lobster halves flesh-side up on the baking sheet.
28. 28. Season the lobster with salt and pepper.
29. 29. Place the breadcrumbs into a small bowl.
30. 30. Add one and a half tablespoons of olive oil to the breadcrumbs.
31. 31. Add the grated orange zest to the mixture.
32. 32. Add the chopped parsley to the mixture.
33. 33. Season the breadcrumb mixture with salt and pepper.
34. 34. Mix all ingredients for the breadcrumb mixture well.
35. 35. Spread the breadcrumb mixture over the lobster tails.
36. 36. Set the prepared lobster aside.
37. 37. Wash the salad greens thoroughly.
38. 38. Remove damaged or wilted leaves from the salad.
39. 39. Spin the salad dry.
40. 40. Wash the herbs thoroughly.
41. 41. Shake the herbs dry.
42. 42. Pluck the herb leaves from the stems.
43. 43. Squeeze the lemon to extract the juice.
44. 44. Place the lemon juice into a bowl.
45. 45. Add the tarragon mustard to the bowl with the lemon juice.
46. 46. Season the sauce with salt and pepper.
47. 47. Whisk the sauce thoroughly.
48. 48. Slowly whisk in the remaining olive oil while stirring.
49. 49. Preheat the oven to 200 degrees Celsius (convection: 180 degrees Celsius, gas: setting 3).
50. 50. Place the lobster in the preheated oven.
51. 51. Bake the lobster for about twelve minutes.
52. 52. Place the dry salad into a bowl.
53. 53. Add the herbs to the salad.
54. 54. Pour the lemon sauce over the salad.
55. 55. Toss the salad with the sauce.
56. 56. Place the dressed salad into serving bowls.
57. 57. Place the roasted pepper strips on top of the salad.
58. 58. Remove the lobster from the oven.
59. 59. Serve the lobster next to the salad.

Nutrition per serving

• kcal: 509
• Protein: 39 g · Fett/Fat: 27 g · Carbs: 24 g