1 kg of lobster (fresh or frozen)
1 tablespoon of butter
3 tablespoons of dendê oil
2 tablespoons of olive oil
3 tomatoes, peeled and seeded
salsa, pepper to taste
1 bay leaf
1 tablespoon of tomato extract
1 cup of coconut milk
grated cheese to taste
4 cups of rice
2 egg whites beaten in snow
1 kg of lobster (fresh or frozen)
1 tablespoon of butter
3 tablespoons of dendê oil
2 tablespoons of olive oil
3 tomatoes, peeled and seeded
salsa, pepper to taste
1 bay leaf
1 tablespoon of tomato extract
1 cup of coconut milk
grated cheese to taste
4 cups of rice
2 egg whites beaten in snow
Saute the lobsters with the above seasonings
Check the salt and simmer in a saucepan with 1 tablespoon of butter and 1 tablespoon of wheat flour
As soon as it boils, remove from heat
Add 2 cups of coconut milk
Mix well and bring to a simmer
Add the previously cooked lobsters
Cook the rice as usual but do not make it too loose
Prepare a refrigerated mold in the following way: layer with rice, lobster, and grated cheese
Repeat the layers ending with lobster
Cover with egg whites beaten in snow and sprinkle with plenty of grated cheese
Place in the oven to brown.
