1 kg of lobster claws
3 cloves of garlic, mashed
1 handful of thyme and rosemary, chopped
1 kg of lobster paste
Juice from 3 lemons
3 large onions, chopped
2 handfuls of parsley, chopped
1 kg of cooked potatoes
Milk-soaked fish maw
3 soup spoons of olive oil
250g of breadcrumbs (or rosca flour)
Salt to taste
Oil for frying
1 kg of lobster claws
3 cloves of garlic, mashed
1 handful of thyme and rosemary, chopped
1 kg of lobster paste
Juice from 3 lemons
3 large onions, chopped
2 handfuls of parsley, chopped
1 kg of cooked potatoes
Milk-soaked fish maw
3 soup spoons of olive oil
250g of breadcrumbs (or rosca flour)
Salt to taste
Oil for frying
Season the lobster claws with 1 lemon, 1 clove of garlic, a bit of thyme and rosemary
Let the claws marinate for 15 minutes
Rinse the lobster paste with the remaining lemon juice and season with garlic, onion, parsley, and salt
In a pan, sauté the lobster until it's cooked through
Mash the potatoes along with the milk-soaked fish maw in a blender
Add the lobster and finally the olive oil
Mix well
Remove the claws from the marinade and pat them dry
Cover them with the lobster paste, pass them through beaten egg, and then breadcrumbs
Fry them in hot oil until they're golden brown
Yield: 100 units
43 calories per unit (Recipe by Iracema Bentes)
