Lobster Crab Claw Bonbon
1.
First of all, you need these materials (eight BONBONs): 1 pound to 1 pound and a half of lobster, three crab claws (can be replaced with crab meat if you can't buy it, now is the blue crab season, flat over the sole mud, you can buy two or three blue crabs Split the meat), two avocados, MAYO, WASABI, flying fish roe, mango pulp.
2.
Lobster and crab claws are cooked and removed. This season North American lobsters start to carry seeds. You can separate the lobster seeds and twist them into pellets by hand. If you are unlucky and buy lobsters without seeds, use flying fish roe instead. (Remember that the lobster should be boiled, if it is steamed, the lobster seeds will stick together and will not be easy to twist)
3.
2 tablespoons of MAYO, add half a teaspoon of WASABI (if you like wasabi, add more as appropriate), add lobster roe or flying fish roe, mix well
4.
Finely chop the lobster and crab claws and mix well with the ingredients in the previous step
5.
Cut the avocado in half, peel and slice it, gently pat the cut avocado on the cutting board with your hands.
6.
Take part of the mixed lobster meat and gently knead it into balls
7.
Take a few more slices of avocado and lightly cover the lobster balls
8.
Put another piece of plastic wrap on the avocado
9.
Pick up the plastic wrap together with the avocado lobster ball at a time, put the bottom of the plastic wrap together, and rotate it in one direction. As it rotates, the cling film will tighten and tighten, and finally the avocado and lobster balls will be integrated, which is the finished BONBON we are going to make. In fact, this is the same method used by SUSHI BAR to make GREEN DRAGON, except that GREEN DRAGON is Strips, while BONBON is spherical
10.
Next, the mango pulp is laid down
11.
Cut the plastic wrap from the root and peel off the BONBON
12.
Sequential code plate
13.
Add some flying fish roe at the end, AND wow
Tips:
This dish can be prepared in advance and stored in the refrigerator. But remember to store for half a day at most, because avocados are easy to oxidize and turn black, which affects the appearance
