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🍽️ Lobster in White Wine Sauce

425 kcal · 30 min · 4 servings

Ingredients

• 4 small lobster (each 400-500 g)
• salt
• pepper
• 3 tbsp olive oil
• 100 g butter
• a pinch cayenne pepper
• salt
• pepper (from the mill)
• 2 garlic cloves
• 250 ml dry white wine

Instructions

1. 1. Bring 8 liters of water to a boil in a large pot.
2. 2. Add the lobsters one by one head-first into the boiling water so the temperature does not drop too much.
3. 3. Cook the lobsters for about 2 to 3 minutes (this process is called blanching).
4. 4. Remove the lobsters from the pot and take them out of the water.
5. 5. Cut the lobsters in half lengthwise by guiding a large knife through the body.
6. 6. Pierce the breastplate from above with the tip of the knife and push the knife down to remove the head.
7. 7. Separate the claws from the body.
8. 8. Tap the claws lightly with the flat side of the knife blade so that heat can penetrate better later.
9. 9. Season the lobster pieces with salt and pepper.
10. 10. Heat butter and olive oil in a pan.
11. 11. Fry the lobster in the hot fat mixture until they turn red.
12. 12. Season with cayenne pepper and a little more salt.
13. 13. Press peeled garlic cloves directly into the pan.
14. 14. Pour the white wine over the lobster.
15. 15. Mix everything well together.
16. 16. Let the dish simmer for about 10 to 15 minutes.
17. 17. Serve the lobster immediately, for example with tomato salsa and a fresh vegetable salad.

Nutrition per serving

• kcal: 425
• Protein: 24 g · Fett/Fat: 31 g · Carbs: 2 g