Fried Norway Lobster with Bruschetta

Rating: 4.33 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)


Norway lobster:


For the bruschetta, blanch the tomatoes, rinse, skin, quarter lengthwise, remove the seeds and cut into 1/2 cm cubes. Peel the garlic cloves and put them with 5 tbsp. olive oil in a narrow high container (e.g. Litermass) form and grind finely with the chopper.

Heat the remaining olive oil in a frying pan, add the bread slices and fry over medium heat until golden brown on both sides. Later, add the garlic oil and turn the white bread again in it to the other side.

3. place the white bread on a plate and top evenly with the diced tomatoes. Season with salt and pepper and sprinkle with basil leaves.

For the fried Norway lobster, peel and coarsely chop the garlic cloves. Pluck off parsley leaves and chop coarsely.

Dry the Norway lobster.

Heat the olive oil in a large frying pan. Roast the shellfish in it on all sides over medium heat for 3-4 min. After 2 min, add garlic and lemon zest. Season with salt and pepper. Add juice of one lemon and parsley and arrange everything together on a platter. Serve with bruschetta.

Nutritional values

Fat in g: 50

Carbohydrates in g: 25

Preparation time

45 min

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