Lobster with Artichoke Fund - Entrada

Lobster with Artichoke Fund


Ingredients:

1 pound lobster clean
Other Ingredients:10 funds canned artichoke150 grs. canned mushrooms1 glass of palm or1 asparagus glass integer1 cup (tea) of black olives cut in half½ cup (tea) of chopped parsley2 lemons cut into thin slices with peel1 spoon (soup) cilantro, or rosemary, fresh thyme (optional)

 Vinaigrette Sauce to:

1 cup (tea) of chopped parsley with stems1 cup (tea) of chopped tomatoes peeled seeded½ cup (tea) chopped green onion white part only½ cup of red wine vinegar½ cup (tea) of cold water1 cup (tea) of olive oil extra virgin1 large onion, grated3 drops of sweetener to break the acidity, or a pinch of sugar or honey1 teaspoon (tsp) salt fullPepper ½ finger girl without seeds or chopped pepper or hot sauce to taste.
How to Prepare
Wash the lobster, remove the green tripe that is in the center of the body of the crustacean.Before cooking, tie the legs and tail with cotton string.Cook until pink (same as shrimp).Once cooked, open the length in half, remove the flesh, chop into small pieces.Cut the mushrooms into thin blades.Cut the cabbage into slices, asparagus is to put entireMix the lobster with mushrooms parsley with stems chopped

 How to Serve:
Place the artichoke hearts in putting up a dish seasoned Lobster.Garnish sides with strips of asparagus, sliced ​​hearts of palm.Garnish with lemon slices and put up preta.cortada olives in half.
The sauce vinaigrette, served in a separate sauceboat.
  How to Prepare the Vinaigrette
Place in a bowl with the parsley stems, minced chives, onion, tomatoes, vinegar, olive oil, salt and pepper to taste.Breaking acidity with a hint of sweetener or sugar, or honey

Note:
   Serve as the lobster dish as input.