Recipes of regional cuisine
Fish, shellfish and crustaceans
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Buy lobsters ... still alive.
Crawfish boil, drain and cut into "slices", or open them in the book in the longitudinal direction.
Collect the brown sauce in a bowl with a teaspoon taken from the head of the male and the female's eggs.
Mash the eggs with a fork, and mix them with brown sauce, a pinch of salt and pepper, the lemon juice, vinegar and oil, flapping energetically, with a fork.
In a large serving dish, place the chunks of lobster, placing the pulp upwards, then dress it, carefully pouring the emulsion obtained, so that it is well-dipped.
Garnish with celery leaves, arranged in 2 / 3 points of the plate and cutting wire peel the tomatoes without removing the knife (thus creating a spiral), create 2 / 3 small roses.
Keep quanche now to flavor, then acconpagnando serve this dish with excellent white wine.
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