The first courses to have a good time News from 12 months onwards
The lobster is cut into large pieces, peeled and quickly fried in a wok. It is a bright pink with the faintest shimmer of what I consider to be butter.
The portions are reassembled on a plate with the tip on one side and the tail on the opposite side
In the center is a pile of lobster below a garden of chopped green onion and jalapeno
The vegetables create a kind of sauce, riddled with bits of fried garlic as sweet as caramel.
The lobster is cut into large pieces, peeled and quickly fried in a wok. It is a bright pink with the faintest shimmer of what I consider to be butter.
The portions are reassembled on a plate with the tip on one side and the tail on the opposite side
In the center is a pile of lobster below a garden of chopped green onion and jalapeno
The lobster is cut into large pieces, peeled and quickly fried in a wok. It is a bright pink with the faintest shimmer of what I consider to be butter.