Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | 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
- =
- 60 g (4 T. 1/4 cup) butter
- 4 T. (1/4 cup) flour
- 2 dl (3/4 cup) boiling milk or fish stock
- 5 dl (2 cups) cooked lobster meat, chopped
- 1 egg, lightly beaten
- 1 tsp. lemon juice
- Salt
- 1 lettuce, separated into leaves, dipped in
- Boiling water until wilted
- Poaching liquid
- 1 liter (quart) fish stock
- Sauce:
- 2 dl (3/4 cup) fish stock
- 1 dl (1/3 cup) whipping cream
- 1 dl (1/3 cup) dry white wine
- 2 T. unsalted butter
- =
Directions
Preheat the oven to 200 C (400 degrees·F).
Melt the butter and stir in the flour.
Gradually whisk in the milk or stock. Bring to a boil.
Stir the lobster into the sauce.
Whisk together the egg and lemon juice and add.
Season with salt, if necessary.
Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely.
Place, seam side down, in a greased ovenproof dish.
Pour over stock, cover with foil and heat about 20 minutes.
Combine fish stock, cream and wine and reduce by half. Cool slightly, after that stir in the butter.
Serve the lobster rolls hot with the sauce.