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ROCK LOBSTER AND SHRIMP CUSTARDS

Chef: Kevin Li
Featuring: Seafood

Ingredients

1kg rock lobster (Australian)

6 eggs
200g asparagus
250g river shrimps (no shell)
150g milk

Method

1. Boil the lobster and remove its meat


2. Stir-fry/sauté in the wok shrimps with egg white and fresh milk

3. Add the asparagus

4. Plate as in the picture and serve

Pairings

ASOLO PROSECCO SUPERIORE DOCG EXTRA BRUT

It is the maximum expression of Asolo Prosecco Superiore DOCG. The careful selection of grapes ensur...

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