Login lobster with artichoke Fund

Login lobster with artichoke Fund



Ingredients:


1 kilo of clean lobster

Other Ingredients
:
10 artichoke hearts canned
150 grams. of canned mushrooms, drained and rinsed
1 glass palm drained and washed
1 whole drained asparagus glass and washed
1 cup (tea) black olives cut in half
½ cup (tea) chopped parsley
2 lemons cut into thin slices with peel
1 tablespoon (packed) cilantro or rosemary, fresh thyme (optional)

 Sauce Vinaigrette:


1 cup (tea) of chopped parsley to the stem
1 cup (tea) of chopped tomatoes peeled seeded
½ cup (tea) chopped green onions white part only
½ cup red wine vinegar tea
½ cup (tea) cold water
1 cup (tea) of extra virgin olive oil
1 large onion, grated
3 drops of sweetener to break the acidity, or a pinch of sugar or honey
1 teaspoon (tsp) packed salt
½ pepper lady finger without seeds or chopped black pepper or hot sauce to taste.

Way of preparing

Wash the lobster, remove the green casing which is in the center of the crustacean body.

Before cooking, tie the legs and tail with cotton twine.
Cook until pink (like the shrimp).

Once cooked, open in half the length, remove the meat, chop into small pieces.

Cut the mushrooms into thin blades.

Cut the cabbage into slices. The asparagus is to put whole.
Mix the lobster with mushrooms parsley with chopped stem

 Serve mode:

Place the artichoke hearts on a platter put up spiced lobster.
Garnish the sides with strips of asparagus, hearts of palm slices.
Garnish with lemon slices and put up purple olives cut in half.

The sauce vinaigrette, served separate gravy boat.
 
How to Prepare the Vinaigrette

Place in a bowl with the chopped parsley stems, chives, onion, tomato, vinegar, olive oil, salt and pepper to taste.
Breaking the acidity with sweetener or a pinch of sugar or honey


Note:
 
 The lobster is served as first course.