Name: Lobster Soufflé
Prep time: 45 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil; 3 garlic, chopped; 4 Poblano chiles, in strips; 2 onions, in julienne; 6 tomatoes, chopped; 1 sprig thyme; 1 sprig basil; 5 tomatoes, cooked; 1 guajillo chile; 2 cloves; 1 pinch cumin; 2 lobster tails; 6 eggs; 400 grams asadero cheese

Preparation

25 mins

20 mins

Low

Heat a large skillet and sauté oil with chopped garlic, onion. Slice the poblano peppers and chopped tomato, adding thyme and basil. In a separate bowl, blend the remaining tomatoes with the guajillo pepper, garlic, onion, cloves, cumin, salt, and fry. Once seasoned, add the previous mixture. In a separate pan, fry the lobster tail cut into cubes in a little oil until tender, then set aside. Mix the eggs and fry them into a tortilla shape, adding crumbled cheese, the sauce, and the lobster. Once the egg is cooked, begin to roll it up like a burrito and drizzle with a bit of sauce.