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Lucia Mesa Reyes

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Recipe

Lobster Soufflé

25 mins
20 mins
Low
2
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Delicious dish prepared with lobster tail, ideal for any occasion or to impress your guests.
Learn more about Lucia Mesa Reyes

Ingredients

6 portions
  • 3 tablespoons oil
  • 3 garlic, chopped
  • 4 poblano peppers, in rajas
  • 2 onions, in juliana
  • 6 tomatoes, chopped
  • 1 branch thyme
  • 1 branch basil
  • 5 tomatoes, cooked
  • 1 guajillo chili
  • 2 cloves
  • 1 pinch cumin
  • 2 lobster tails
  • 6 eggs
  • 400 grams asadero cheese

Preparation

Heat a large skillet and sauté oil with chopped onion garlic. In julienne poblano chiles and chopped tomato and thyme and basil. Apart grind the remaining tomatoes with guajillo chili, garlic, onion, cloves, cumin, salt and fry. Once seasoned add the previous cooking.
Apart fry the lobster tail in squares in a little oil when it is soft. Mix the eggs and sauté in the shape of an omelet, put the shredded cheese, the sauce and the lobster, when the egg is cooked, start to wrap like a roll and dip with a little sauce.

TIPS

Accompany with rice and flour tortillas.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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