1. Wash the lobster and put it in hot water to cook. Separate the shell and meat and save. First cut the meat into pieces and set aside.
2. Take out the saucepan and saute the shrimp shells slightly with hot oil for 3-4 minutes on medium heat. Add water, tomatoes, radish, and thyme, cover and cook for 1-1/4 hours.
3. Put the boiled soup into a small saucepan, continue to heat the juice to 1-2 tablespoons capacity and take it out. Set aside.
4. Crepe making: First stir flour, salt, eggs, butter, milk. Filter the residue with a strainer, then add chives and stir to make a paste.
5. Heat an 8-10 inch non-stick pan over low heat, and pour 1 tablespoon of the paste. Turn 360 degrees in the pan, and fry for 30-45 seconds. Turn over the other side and fry for another 10-15 seconds. Separate the finished crepes layer by layer with paper towels. Set aside.
6. Put the chopped lobster meat in a large bowl, add chives, shallots, mascarpone cheese, salt and black pepper. Stir well. Finally add the lobster paste and stir.
7. Place the prepared ingredients in a crepe (customized serving size) in 1/4 cup, and wrap it in a foldable manner. Set aside.
8. Juice the carrots, boil them in a small saucepan until hot, add the concentrated cream and cook until the juice is collected. Finally, turn off the heat and add butter and keep stirring until it becomes thick. Be careful of overcooking the radish juice.
9. Add minced shallots and lemon oil to the bean sprouts and mix well. Set aside.
10. Serve on the plate: Place a spoonful of ginger and carrot milk in the center, and use the back of the spoon to enlarge the milk slightly on the basis of the milk.
11. Add lobster crepes
12. Add the bean sprout salad on the top layer.
13. carry out
