The Mexican Style Grated Lobsters (Langostas gratinadas)

Today a procedure to show you how this delicious seafood favorite is prepared in Mexico, the lobsters. There is a bit of a gray area in spanish language as to what crustacean a "langosta" is; in Mexico this unequivocally points to a lobster. This is a recipe for mexican style lobster, served back in its shell for an appealing presentation which then is grated with Parmesan cheese…

Recipe for the Grated Lobster


* 4 Big lobsters
* 2 lb. Shrimp, cleaned and peeled
* Generous amounts of grated Parmesan cheese, to taste
* 1 cup white wine
* 2 tablespoons butter
* 4 green onions
* Pepper to taste
* Salt to taste


1) The first thing to do in this recipe is to cook the lobsters, for this we must first tying and cook in boiling water for an approximate time of 5 minutes; after that time immerse them in cold water to interrupt the cooking process.

2) Now that they are cooked, separate their tail and claws just by twisting them from the body of the lobster.

3) Now we break the shell of the body and slice the lobster in halves just starting with the head to end at its tail, another detail that you should keep in mind is to remove the intestinal vein from the tail and the sand sack that is located in the head section. Now hold the lobster tails up to allow us to make a cut on both the top and bottom sides of it, this will allow us to carefully remove the lobster flesh in one piece from the shell.

4) Now that we took all the lobster flesh out, slice the tail meat across as medallions. Take a pan add a little oil over medium heat and fry the medallions with the shrimp (which are already prepared), the 2 chopped shallots and a pinch salt and pepper.

5) When the lobster and shrimp are cooked, gently empty the pan to a plate and reserve; pour the white wine to the pan with a little salt pepper and boil for 2 minutes, for the sauce to reduce.

6) Finally we must fill back the lobsters empty shells with the prepared lobster with shrimp we just did, for a spectacular presentation; cover with warm wine sauce from the pan and finally sprinkle enough parmesan cheese over and broil in preheated oven for a few minutes (enough to melt the cheese).

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