Potted squat lobsters with ginger and basil
Squat lobsters are decapod crustaceans of the families Galatheidae, Chirostylidae and Kiwaidae, including the common genera Galathea and Munida. They are not lobsters at all, but are more closely related to porcelain crabs, hermit crabs and then, more distantly, true crabs. They are distributed worldwide in the oceans, and occur from near the surface to deep sea hydrothermal vents.
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60 lb cooked squat lobsters, about 4 1/2 (2 kg) (or 6-8 oz (175-225 g) cooked squat lobster meat)
1/2 cup (100 g) unsalted butter
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon finely grated lemon zest
1 tablespoon finely shredded basil
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 68.7 g
- Saturated Fat: 20.6 g
- Trans Fat: 1.3 g
- Cholesterol: 9969.5 mg
- Sodium: 33395.1 mg
- Total Carbs: 0.1 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 1294 g
An alternative way to serve this is to divide 2 oz (50 g) mixed baby salad leaves among the plates. Spoon the warmed lobster mixture onto the leaves, sprinkle with a little extra salt, and serve.
Cooked peeled shrimp, diced cooked lobster meat.