Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 8 x 1 lb lobsters
- 2 bunches parsley
- sliced onions, to taste
- salt, to taste
- pepper, to taste
- vinegar, to taste
- 4 oz of butter
- 1 small finely chopped up shallot
- about 2 lbs shrimps
- about 1 lbs fresh, peeled walnuts
- béchamel sauce
- egg yolks
- cream
- fresh butter
- lemon juice
Directions
Take the lobsters and plunge them into boiling water into which has been added a bunch of parsley, sliced onions, salt, pepper and vinegar; let them boil steadily twenty minutes, then remove; detach the bodies from the tails; take the meat out whole from the latter in breaking the inside of the shell only; then wash and dry the shells.
Cut up the tail meat into transversal slices; put four ounces of butter into a sautoire, arrange the lobster escalops on top, and sauté them, adding a small finely chopped up shallot, shrimps, and walnuts.
Drain off the butter and replace it by a reduced béchamel sauce thickened with egg yolks, cream and fresh butter, with lemon juice and chopped parsley, being careful to have the sauce quite thick.
Fill the lobster shells with this preparation, dress them crown-shaped on a bed of parsley, and arrange a bunch of parsley leaves on top.