
Ingredients
For 4 persons
300g of cooked shrimps Ecuador
1 lemon in quarters
200g of soft butter
1 teaspoon of cognac
Cayenne pepper
Salt, pepper
Cooking Instructions:
1. Thaw the lobsters’ tails and the prawns as indicated on the packaging. Mix the prawns and add the butter, the cognac, the salt, the pepper and the Cayenne pepper. Cut the lobsters’ tails in two lengthwise and spread a bit of shrimps’ cream.
2. Grill the lobster 1 to 2 minutes each side. Serve the rest of the prawns’ cream and the lemon.
