Pescados y Mariscos Mariskito - Caviar del Tibet - Lobster
Rojas
Langostas: minimum quantity of request 1,20 kg
The langosta is a crustacean whose body divides in two parts: the cefalotórax or head and the abdomen or tail. The head is prickly and in her possesses some very long antennas. The face is small, standing out in him two eyes protuberantes protected by both prickly projections. His body is protected by a prickly shell of brown colour-orange. Nevertheless his colour varies in function of the type of langosta that treat of the numerous varieties that exist. The most appreciated is the langosta red.
There is exemplary that arrive to measure 40 or 50 centimetres of length and weigh more than 5 kg, although the usual is that the weight of the red exceed slightly the kilo.
Form to cook:
The meat of the langosta is very fine, consistent, white, sabrosa and delicate. Thus, the most common form to prepare it is baking it during twenty-five minutes in water of sea (in his defect, water with abundant salt). To continuation opens to the half and is list to serve.
However, they exist other more elaborated recipes that have like base to this valuable crustacean, like the salpicón of langosta. They bake four eggs and trocean. To continuation, crumbles the langosta, already baked, and adds to mixes it pepper, onion, oil and a bit of vinegar.
There is exemplary that arrive to measure 40 or 50 centimetres of length and weigh more than 5 kg, although the usual is that the weight of the red exceed slightly the kilo.
Form to cook:
The meat of the langosta is very fine, consistent, white, sabrosa and delicate. Thus, the most common form to prepare it is baking it during twenty-five minutes in water of sea (in his defect, water with abundant salt). To continuation opens to the half and is list to serve.
However, they exist other more elaborated recipes that have like base to this valuable crustacean, like the salpicón of langosta. They bake four eggs and trocean. To continuation, crumbles the langosta, already baked, and adds to mixes it pepper, onion, oil and a bit of vinegar.
