Delicious dish prepared with lobster tail, ideal for any occasion or to impress your guests.
Learn more about Lucia Mesa Reyes
Ingredients6 portions
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.
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