CAMPESTRE LOBSTER
INGREDIENTS
5 Asparagus stalks cut in half / 30 gr Queso fresco cheese / 20 ml Olive oil / 1 Lemon / 1 Cooked lobster tail / Butter, necessary amount / 1 Mint stem / 3 tbl. Spoons Cooked beans.
5 Asparagus stalks cut in half / 30 gr Queso fresco cheese / 20 ml Olive oil / 1 Lemon / 1 Cooked lobster tail / Butter, necessary amount / 1 Mint stem / 3 tbl. Spoons Cooked beans.
1. Cut lobster tail into even rounds, season and sear both sides in skillet with butter. 2. Cook asparagus for 1 minute in boiling water. Cool and add olive, lemon juice, oil, mint, beans and cheese. 3. Serve lobster rounds with salad.
Hot Entrée | Presentation: Complete raw lobster, frozen.
