Stuffed With Pineapple lobster - Entry

Stuffed With Pineapple lobster - Entry

ingredients:

1 large pineapple, remove the pulp

filling:

3 tablespoons olive oil
1 tablespoon (soup) ketchup
1 or ½ tablespoon (coffee) shallow salt
½ tablespoon (coffee) finger pepper of girl without seeds or chopped spicy paprika
1 pineapple compote canned syrup drained and chopped into cubes
350-500 grams. seasoned chopped boiled crawfish.
2 cups (tea) celery stalk washed, shaved all wires chopped into thin rings.
½ cup (tea) of black olives or chopped green
1 cup (tea) of mayonnaise or yogurt
2 cups (tea) green apple peeled balls made with boleador.

How to Prepare:

Cut the pineapple into two parts by the length, with the crown.
Remove all the flesh of the pineapple and chop into small cubes
Cut the drained pineapple jam add the crayfish into small cubes of 1.5 cm.
celery and olives into thin slices.

Transfer the ingredients to a mixing bowl.
The pulp of the crushed pineapple drained pineapple jam, crawfish, olives mayonnaise, salt and pepper, ketchup and apples balls mix all ingredients.

Arrange the filling into the half pineapple cut in half with the crown, so it is loud.
Model with a spoon so that it is oval.
Bring to chill until ready to serve.

Garnish with grapes Italy without the skin, buds of tangerine, cherry, kiwi etc.
You can put avocado balls, or made with apple and lemon boleador not darken (optional)
Serve pineapple stuffed in a china platter, or stainless steel.
Pineapple can put on top of a packed bed of lettuce and tomato over a distance of 3 centimeters or lemon slices cut in half.

Note:

To take the skin of the grape, throw the beans in boiling water remove loose then pour in cold water, then just pull out easily.

You can exchange the lobster for chicken, shrimp, cod, tuna or other firm fish (shark), seafood seasoned cooked seafood, roast pork leftovers and chopped.




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Stuffed With Pineapple lobster - Entry

ingredients:

1 large pineapple, remove the pulp

filling:

3 tablespoons olive oil
1 tablespoon (soup) ketchup
1 or ½ tablespoon (coffee) shallow salt
½ tablespoon (coffee) finger pepper of girl without seeds or chopped spicy paprika
1 pineapple compote canned syrup drained and chopped into cubes
350-500 grams. seasoned chopped boiled crawfish.
2 cups (tea) celery stalk washed, shaved all wires chopped into thin rings.
½ cup (tea) of black olives or chopped green
1 cup (tea) of mayonnaise or yogurt
2 cups (tea) green apple peeled balls made with boleador.

How to Prepare:

Cut the pineapple into two parts by the length, with the crown.
Remove all the flesh of the pineapple and chop into small cubes
Cut the drained pineapple jam add the crayfish into small cubes of 1.5 cm.
celery and olives into thin slices.

Transfer the ingredients to a mixing bowl.
The pulp of the crushed pineapple drained pineapple jam, crawfish, olives mayonnaise, salt and pepper, ketchup and apples balls mix all ingredients.

Arrange the filling into the half pineapple cut in half with the crown, so it is loud.
Model with a spoon so that it is oval.
Bring to chill until ready to serve.

Garnish with grapes Italy without the skin, buds of tangerine, cherry, kiwi etc.
You can put avocado balls, or made with apple and lemon boleador not darken (optional)
Serve pineapple stuffed in a china platter, or stainless steel.
Pineapple can put on top of a packed bed of lettuce and tomato over a distance of 3 centimeters or lemon slices cut in half.

Note:

To take the skin of the grape, throw the beans in boiling water remove loose then pour in cold water, then just pull out easily.

You can exchange the lobster for chicken, shrimp, cod, tuna or other firm fish (shark), seafood seasoned cooked seafood, roast pork leftovers and chopped.