Remove the lobster and chop. The poblano and the moron are roasted, peel and cut into rajas.
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| Ingredients to make lobster Hidalgo: |
| 4 precooked lobster halves 1 bell pepper (red) 1 chiles poblanos 1 onion 1 clove of garlic 200 gr. Pacotilla shrimp 200 gr. of panela cheese for tomato sauce 2 jitomates (tomatoes) 1/2 onion 1 clove 1 can 180 gr. of tomato puree 1 laurel leaf 1 fat pepper 1 tablespoon of consommé salt to taste for the sauce of poblanos 1 chile poblano 1/2 onion 1 clove of garlic 4 tablespoons of chopped cilantro 2 Green tomatoes salt for the bechamel 50 gr. of butter 2 tablespoons of flour 1/4 onion 2 glasses of cold milk 1 pinch of nutmeg salt |
Ingredients to make lobster Hidalgo:
2. The onion is chopped together with the garlic and sauté in oil, the people, the moron, the shrimp, the minced lobster meat are added and the panela cheese is finally seasoned.
3. Each lobster is filled, a layer of the mixture of ground bread with butter is put on the oven.
4. The onion and garlic is sauté finely chopped. Add tomato puree, consommé and species. Add water and season with salt.
5. For the Salsa of Poblans: the poblano is roasted, peel and itch. Sailing the onion and garlic well chopped, add the people, the green tomatoes, a little consommé powder, salt and water.
6. grind the sauce and strain. Boil to season, add the chopped coriander to the last.
7. The chopped onion is sauté very finely in the butter. The flour is added, taking care not to burn.
8. Add cold milk to dissolve. Season with nutmeg and salt. Cook until thickens.
9. On each dish a lobster is arranged and bathed transversely with each of the three sauces, decorate with jitomate slices, Chinese parsley, orange slices etc.
