Leave in half the lobsters and fry them in a paellera with butter and boiling oil. Fry first on the meat side, then turn it around.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make thermidor vogue: |
| 3 600 gr bag. each 3 steadies 1 dl. of white wine 1 dl. of milk cream 1 dl. from bechamel 5 gr. of mustard powder 50 gr. of butter 40 gr. of grated cheese |
Ingredients to make thermidor vogue:
2. Say well chopped steps with butter, adding the white wine. Reduce it by half, add the milk cream, bechamel, chopped pearl, salt and cayenne.
3. Remove and reduce it until a very thick cream is left. Remove the meat from the vogue, cut it into daditos and mix it with the cream.
4. Add the mustard and grated cheese. Fill the shell media with this preparation, sprinkle with grated cheese and gratin.
