1 kg of lobster with shell (40 units)
1 cup of water
2/3 cup of crescent roll flour
150 g of sautéed mushrooms
2 cloves of garlic, minced
3 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
1 kg of lobster with shell (40 units)
1 cup of water
2/3 cup of crescent roll flour
150 g of sautéed mushrooms
2 cloves of garlic, minced
3 tablespoons of olive oil
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
Place the lobster, washed and scrubbed, into a pot with water
Bring to a boil, then reduce heat and let cook until shells open
Discard any unopened shells
Remove one shell from each lobster and reserve the shells with lobsters
In a bowl, mix together remaining ingredients, add some of this mixture to each lobster shell, and transfer them to a baking dish
Drizzle with a little olive oil and place in a preheated oven at 400°F for 20 minutes or until lightly browned
286 calories per serving
Note: If you can't find fresh lobster shells, buy frozen ones that have been cooked beforehand
Mix with recipe ingredients and bake in a refractory oven.
