This Neapolitan dish is easy to prepare and the lobster offers significant amounts of protein and zinc.
Ingredients
- 2 cooked lobsters, preferably rock lobsters, split and prepared
- 4 tbsp Italian extra virgin olive oil
- 4 tbsp finely chopped flat-leaf parsley, plus extra sprigs, to serve
- 2 garlic cloves, crushed
- 4 tbsp fresh bread crumbs
- salt and freshly ground black pepper
- lemon wedges, to serve
For a Gluten-free Option
- use gluten-free bread crumbs
How to Make It
- Preheat the oven to 375°F (190°C). Place the split lobsters on a large baking sheet or baking dish.
- Heat the olive oil in a small saucepan, add the parsley and garlic, and sizzle for 30 seconds, then stir in the bread crumbs and season well.
- Spoon the mixture over the cut lobster flesh. Bake in the oven for 7–10 minutes, or until the lobsters are piping hot. Remove from the oven and arrange on a large, warmed serving dish with lemon wedges.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 233 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Sodium 0.9 mg 0% |
carbohydrates 8 g 6% |
Sugars 0.5 g 1% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |