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🍽️ Fresh Lobster Crab Salad with Zucchini and Bell Pepper

285 kcal · 30 min · 4 servings

Ingredients

• 12 large raw lobster crab tails
• 1 tsp sea salt
• 1 tsp dill seeds
• 600 g zucchini
• 1 small red bell pepper
• 3 tbsp olive oil
• 0.5 bunch tarragon
• chervil (1/2 bunch each)
• basil (1/2 bunch each)
• juice of one lemon
• 1 tbsp balsamic vinegar
• salt
• white pepper (from the mill)

Instructions

1. 1. Rinse the lobster crabs under running water.
2. 2. Add 1/2 liter of water, a pinch of salt, and dill seeds to a pot and bring to a boil.
3. 3. Place the lobster tails into the boiling water.
4. 4. Cover the pot and let the tails steep for 3 to 4 minutes until they turn red.
5. 5. Remove the tails and let them cool down.
6. 6. Warm the cooking water in the pot again slightly.
7. 7. Cut the lobster crabs open with scissors from the top down to the tail fin.
8. 8. Remove the dark vein from the crabs.
9. 9. Keep the prepared crabs warm.
10. 10. Wash the zucchini and cut it into thin strips.
11. 11. Wash the bell pepper, quarter it, and remove the seeds and the core.
12. 12. Cut the bell pepper into thin strips as well.
13. 13. Heat olive oil in a pot.
14. 14. Sauté the bell pepper strips in the oil, turning them occasionally.
15. 15. Add the zucchini strips.
16. 16. Cover the pot and sauté the vegetables for 8 minutes.
17. 17. Wash the fresh herbs and shake them dry.
18. 18. Set aside some stems for decoration.
19. 19. Chop the rest of the herbs finely.
20. 20. Stir the chopped herbs into the vegetable mixture.
21. 21. Cut the lobster crabs into bite-sized pieces.
22. 22. Fold the crab pieces into the vegetables.
23. 23. Season the mixture with lemon juice, balsamic vinegar, salt, and pepper.
24. 24. Serve the salad on pre-warmed plates.
25. 25. Garnish the plates with the remaining herb stems.

Nutrition per serving

• kcal: 285
• Protein: 39 g · Fett/Fat: 11 g · Carbs: 8 g