Spicy Lobster

Preparation You'll need: A small casserole dish A large casserole dish (large enough for the two stuffed shells) A large and a small bowl for mixing things A good kitchen knife to cut the lobster Lobster tongs
Ingredients 2 lobsters 1 slice of white bread 100 mL milk ½ egg, beaten (don't take more, or it will kill all the other flavours) 1 tsp mustard seeds ½ tsp salt ½ tsp cayenne pepper 1 tsp Tabasco Sauce 25 g breadcrumbs 15 g butter ½ tsp salt
Preparation First boil the lobsters in salted water (depending on condition, see package, or ask seller). Then rinse with cold water. Cut open the lobster, in each case so that the back shell remains, i.e. remove only the underside. Remove the head and claws. Remove the meat and dice it. Now put the lobster meat, 1 slice of toast (cut into small cubes), 100 mL milk, half of a beaten egg, 1 tsp crushed mustard seeds, ½ tsp salt, 1 tsp cayenne pepper and 1 tsp Tabasco and mix well. Now pour the mixture into an ovenproof dish and bake for 25 minutes at 180℃. Meanwhile, you can melt 15 g of butter and mix it with 25 g of breadcrumbs and one ½ teaspoon of salt. Afterwards fill the shells with the lobster mix and sprinkle the cracker mix over it. Place it again in the oven and bake it with top heat until the crumbs start to get brown. If you wish, you may add the head and the claws now, too. Finally place the shells each on a plate and add the head and the claws decoratively.