Recipe: Nutrition
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Low-Calorie
Low-Carbohydrate
Directions
Prep Time
9 minutes
Cook Time
12 minutes
Ready in
21 minutes
- Heat grill to medium direct heat. Meanwhile, combine zucchini, green onion pieces, bell pepper and potatoes in medium bowl. Sprinkle with dill, lemon peel, garlic pepper and salt; toss to coat. Add squat lobster chunks; toss lightly. Set aside.
- Blend butter, olive oil and lemon juice in small bowl. Drizzle 2 tablespoons butter mixture over vegetables and lobster; reserve remaining butter mixture.
- Place vegetables and lobster in grill basket. Grill covered 6 to 8 minutes per side, or until lobster chunks are cooked through and zucchini is tender-crisp, turning once and brushing once or twice with remaining butter mixture. Serve drizzled with additional lemon juice and garnished with additional lemon peel.
Nutritional Information
Serving Size
1
Per Serving
Calories 291, Calories Fat , Total Fat 14g, Saturated Fat 5g, Cholesterol 223mg, Sodium 672mg, Carbohydrate 10g, Protein 29g
Serving Size | 1 |
Calories | 291 |
Total Fat | 14g |
Total Fat (extra) | 23 |
Saturated Fat | 5g |
Saturated Fat (extra) | 30 |
Cholesterol | 223mg |
Cholesterol (extra) | 74 |
Sodium | 672mg |
Sodium (extra) | 28 |
Potassium | 177mg |
Carbohydrate | 10g |
Carbohydrate (extra) | 3 |
Fiber | 2g |
Fiber (extra) | 9 |
Protein | 29g |
Omega3 | 0g |
Vitamin A | 626IU |
Vitamin A (extra) | 13 |
Vitamin C | 26mg |
Vitamin C (extra) | 44 |
Iron | 0mg |
Iron (extra) | 3 |