Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
572
Calories
31g
Protein
21g
Fat
64g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lobster | 100g cooked | 98 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 live lobsters, each about 1 1/4 lb.
- 4 Tbs. olive oil
- 3 leeks, white and green portions separated
- 2 large carrots, chopped
- 6 celery stalks, chopped
- 1 bay leaf
- 10 fresh flat-leaf parsley sprigs, plus 1 Tbs.
- chopped fresh parsley
- 2 cups heavy cream
- 1 lb. dried pappardelle pasta
- Salt and freshly ground pepper, to taste
- 2 Tbs. white truffle oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes