For the lobster
200 g of lobster
1 clove of minced garlic
1 handful of parsley
Salt and black pepper to taste
100 g of cashew nuts cut into cubes
One-quarter dose of moccoro
1 tablespoon of cream of milk
1 tablespoon of coconut milk
For the avocado puree
One half avocado
1 egg yolk
1 tablespoon of coconut milk
1 tablespoon of cream of milk
Salt and black pepper to taste
For the lobster
200 g of lobster
1 clove of minced garlic
1 handful of parsley
Salt and black pepper to taste
100 g of cashew nuts cut into cubes
One-quarter dose of moccoro
1 tablespoon of cream of milk
1 tablespoon of coconut milk
For the avocado puree
One half avocado
1 egg yolk
1 tablespoon of coconut milk
1 tablespoon of cream of milk
Salt and black pepper to taste
Prepare the lobster
Fry the lobster in olive oil
Then place it on a baking sheet
Reserve while preparing the moccoro sauce
Once the sauce is ready, pour it over the lobster
Serve with avocado puree and rice pulled from the lobster's sauce
Prepare the moccoro sauce
Heat a pan with cashew nuts, garlic, parsley, salt, and black pepper
Cook well
Add coconut milk and moccoro
Then add cream of milk
Before boiling, remove from heat
Prepare the avocado puree
Remove seeds and core from the avocado
Cut it into as many pieces as desired
Boil the avocado in water
When cooked, mash it well with a fork
Add 1 egg yolk, 1 tablespoon of coconut milk, 1 tablespoon of cream of milk, salt, and black pepper to taste
Mix well and serve for a few minutes over low heat
Prepare the rice pulled from the lobster's sauce
After cooking, sauté the rice with a little of the remaining moccoro sauce from the pan.
