Water and salt with some vegetables are boiled (carrot, tomato skin, onion ..).
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Fairs Bogavante Ingredients: |
| 1 vagavante onion purple tomato dr |
Fairs Bogavante Ingredients:
2. When the water is ready, the Bogavante tweezers are introduced (with a cut to open them better) for 5/7 min
3. Remove the tweezers and reserve next to the tail of the vogue cut in half.
4. Boil the spinach and reserve; Filte the garlic.
5. Chop the onion, dry tomato and boiled carrot in daditos.
6. The tangerine cortex (without white part) and the coriander in fine strips.
7. the chilli or spicy pepper in half, without pepitas.
8. Everything is macerated with oregano, oil and a little mandarin juice as a vinaigrette.
9. With the head of the lobster we prepare a very small broth that we will add to the previous vinaigrette at the last moment
10. The head is split in the middle and struggled with a little crushed tomato, garlic and chopped onion; we add a splash of Jerez or white wine, we let evaporate and incorporate a saucepan of water. Let reduce slowly until you get a dense broth.
11. Finally sauté the spinach with the garlic and the vogue separately.
12. dispose of the plate and sauce with the vinaigrette the hot reduced broth.
