Photo: David Todd McCarty
Estimated Nutrition (whole recipe, rough)
525
Calories
28g
Protein
15g
Fat
71g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lobster | 100g cooked | 98 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 1 Tbs. salt, plus more, to taste
- 4 live lobsters, each about 1 1/4 lb.
- 2 Tbs. olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 fennel bulbs, stalks removed, cut into 1/2-
- inch dice
- 2 cups Calasparra rice
- 1/3 cup Pernod
- 1/4 tsp. crumbled saffron, soaked in 1 Tbs.
- lemon juice
- 1 cup sliced piquillo peppers or roasted red bell
- peppers
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh tarragon
- Lemon wedges for serving
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