300 g of claws
2 carrots
1 handful of spinach
3 red bell peppers
1 1/2 kg of large crabs or lobsters
salt and black pepper to taste
1/3 cup of olive oil
1 liter of lobster broth
For the preparation of the broth:
1 1/2 liters of water
the shells and heads of the crabs reserved
4 sprigs of thyme
1 medium onion
salt and black pepper to taste
2 tablespoons (of soup) of flavorless white gelatin
300 g of claws
2 carrots
1 handful of spinach
3 red bell peppers
1 1/2 kg of large crabs or lobsters
salt and black pepper to taste
1/3 cup of olive oil
1 liter of lobster broth
For the preparation of the broth:
1 1/2 liters of water
the shells and heads of the crabs reserved
4 sprigs of thyme
1 medium onion
salt and black pepper to taste
2 tablespoons (of soup) of flavorless white gelatin
To cook the vegetables: Clean them, cook each one separately in a pot with water and salt, drain them and reserve
Clean the crabs and reserve their heads and shells
Season with salt and black pepper to taste
In a frying pan, heat the olive oil and fry the crabs
Drain them and reserve
For lobster broth: Place all ingredients, except gelatin, in a pot and bring to a boil for 15 minutes
Remove from heat and let it settle in a colander
Dissolve the gelatin in a little hot broth and mix with the remaining broth
Place in a glass dish over a bowl of ice water and let it cool, stirring occasionally until it starts to thicken
Arrange layers of vegetables and crabs and bathe with lobster broth
Refrigerate
Unmold and serve
Serves 6 people.
