1. Blanch the Boston lobster for about ten minutes.
2. Boil the potatoes and grind them into mashed potatoes; add flour; add an egg yolk;
3. Add spinach juice; add a pinch of salt and stir well.
4. Cut into dumpling size.
5. 3. Take out the lobster, pass the ice water, and take the meat.
6. Bring the water to a boil, boil the nocchi, remove it, and use ice water to stabilize it. Start the pot on the fire, add small tomatoes, garlic cloves, add a little water, and squeeze the tomatoes to make the juice.
7. Add cream and nocchi, add lobster meat, and drizzle with olive oil.
Tips:The ratio of potatoes to flour is 3:1.
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