| food | Food type | Main Ingredients | Take time | Serve |
| Fusion food |
Seafood |
Shrimp | 30 Min | 2 places |
ingredient
- 100 grams of unsalted butter (160 grams of garlic butter)
- 30 grams minced garlic (160 grams garlic butter)
- 3 grams chopped Italian parsley (160 grams garlic butter)
- 3 grams Italian basil (160 grams garlic butter) 160 grams garlic butter
- 15 grams Dijon mustard (160 grams garlic butter)
- 2 grams salt (160 grams garlic butter)
- 4 grams of sugar (160 grams of garlic butter)
- 4 grams of Aromat (160 grams of garlic butter)
- 1 gram ground black pepper (160 grams garlic butter)
- 1 piece Q Fresh frozen lobster tail
- 20 grams garlic butter
- 15 grams olive oil
- 15 grams sliced garlic
- 0.5 g. 1 dried chili pepper
- 2 grams Italian parsley
- 1 gram salt
- 1 gram ground black pepper
- 1 gram aromat
- 50 grams of Capellini noodles, size 1
- 20 grams Parmesan cheese
- 15 grams unsalted butter
- 0.25 lemon 1 piece
Preparation
- Beat unsalted butter until white.
- Mix minced garlic, Italian parsley, Italian basil, salt, Thai chili.
- Aroma and sugar and butter that have been beaten together and then frozen. The cheese is then cut into pieces.
- Skewer the lobster to keep it straight and not bent. Blanch the lobster in boiling water for 2-3 minutes to make it easier to remove the meat. Shock the lobster in cold water to stop the heat and prevent overcooking.
- Remove the lobster meat from the shell.
- Place the lobster on a tray, place the garlic butter on the lobster meat, bake at 200 degrees for 4 minutes until the butter melts.
- Boil the capelini pasta in boiling water for 2 minutes.
- Heat a pan with olive oil and sliced garlic, dried chili.
- Stir-fry until the garlic starts to turn yellow, then add the boiled noodles and stir-fry.
- Season with salt, pepper, aroma and stir-fry again.
- Add the Italian parsley and butter and turn off the heat.
- Mix the Parmesan cheese with the pasta.
- Serve the capellini pasta on a plate with lobster and lemon.
