Well, to start, take the lobster and wash it, either alive or dead, (to remove the sandy between its layers), then turn it into hot water seasoned with salt, 2 cloves of garlic and a half peeled onion, the lobster will begin to take different culinary flavors.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to make Asian lobster: |
| 1 lobster for the filling we need :: la pulp of the lobster (previously already cooked) 1 cda of fresh gender finely chopped 1/2 onion chopped in brunoise (in small dice) 1/2 paprika chopped in brunoise 1 finely chopped garlic cdta 1 cda of finely chopped parsley 2 teaspoon of sesame oil or margarine 1 cda of black and white toasted as |
| ADDITIONAL CHARACTERISTICS: expensive cost |
Ingredients to make Asian lobster:
2. Then starting with the head and carefully not add it and cook for 7 to 8 minutes, over medium heat (this will help to take better taste and be cooked better inside), then take out, and crumble the head of the head of the head of the head of the body spinning both fractions in different directions,
3. Clean the vice and legs, then, so as not to mistreat the shell to cut first by the top and always starting with the head with a good cut or industrial style scissors and making the straight cut to the tail, then by the Bottom, take out the food and reserve the shells.
4. In a pan or wok, with the hot at a very high temperature, add the lobster pulp, next to the onion, paprika, ginger and fungi, salter or cook while stirring for 1 minute.
5. Add the garlic and without waiting to burn the garlic add the wine and flambe roasted sesame.
6. to decorate fry very thin wanton strips and stir constantly (so they don stick) and pour it on the side or as a base of the lobster tail.
