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Ingredients
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Lobster with butter: Frozen Small Lobster 2 pcs, Butter 30g, Cooking Oil 1 tsp, Sea Salt 1 tsp, Lemon Juice 1 tsp
Tomato Lobster Bisque: Lobster Shells appropriate, Del Monte Creamy Tomato Soup 1 box, Del Monte Tomato Paste 1 tsp, Celery 1 pc, Onion 1 pc, Carrot 1 pc, Thyme few, Water 700ml, Sea Salt 1 tsp, Parsley appropriate
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Del Monte Creamy Tomato Soup
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Steps
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Dice the celery, onion, and carrot; take out the lobster meat. |
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Heat a pan over medium heat, add appropriate amounts of cooking oil, saute the lobster shells. Then, stir-fry the shells with the onions, carrots and celeries until slightly soft. |
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Add the tomato paste and thyme, and stir well. Then add the tomato soup and water, mix well, cover the pan, and cook for 15-20 minutes. |
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Heat a pan over medium heat, add 1 tablespoon of cooking oil and butter, and fry the lobster meat until golden brown, seasoning with sea salt and lemon juice. |
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After 20 minutes of cooking, remove the lobster shells. Beat all the ingredients in the soup with a blender, and season with sea salt. |
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Put the lobster soup and lobster meat in a bowl. Sprinkle appropriate parsley on top. Serve hot. |
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