Ingredientes
Langosta 1,160 kg
Salsa criolla 435 g
Aceite vegetal 75 ml
Caldo de pescado 100 ml
Pimienta molida 0,5 g
Sal 15 g
Vino ajerezado 75 ml
Ron 50 ml
Preparación
Extraerle a las colas de langosta las aletas interiores y el llamado cristal. Cortarlas en segmentos circulares por la coyuntura de los anillos.
Sazonar los anillos con sal y pimienta molida; saltearlos con el aceite bien caliente, flamearlos con el ron e incorporar la salsa y el caldo de pescado. Pasar a un recipiente apropiado, dejar cocer durante 20 minutos, al final perfumarlos con el vino.
Ingredientes para 5 personas.
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