You might also like ...

          Cooking Recipe Ingredients:

• 1 lobster, about 1 pound
• 1.4 oz. vegetables (carrots, string beans, shitake (Chinese) mushrooms)
• Various salads (salad mix)

Vinaigrette:

For 10 salads (about 1.1 lbs.):

• 1.1 cups olive oil
• 0.42 cups sesame oil
• 0.21 oz. salt
• 0.1 oz. pepper
• 0.53 oz. lemon juice
• 1.4 oz. grapefruit (juice)
• 0.42 cups passion fruit juice

Garnishing:

• 1 tbsp. red pepper dice
• 1 tbsp. yellow pepper dice
• 1 tbsp. green pepper dice
• 2 tbsp. mango dice
• 2 tbsp. dried tomato dice
• ½ tbsp. grated ginger

Decoration:

• Fresh, ground coriander pieces

     Cooking recipe preparation instructions:

1. Cook the lobster and decorticate it.
2. Cut the vegetables into comfortable 0.8 inch pieces. Cook.
3. Place a small salad bouquet on the side of the serving dish.
4. Mix the vegetables and place them in the middle of the dish.
5. Cut the lobster in half. Cut it in half again. Plan ½ lobster per person.
6. Add the lobster claws.
7. Mix the garnishing with the vinaigrette.
8. Pour the vinaigrette over the lobster. Then, finish decorating the dish with the lobster corselet, its feet and some coriander.