Lobster pancake with soybean sprouts, Sarah, and radish milk

1. Wash the lobster thoroughly and boil it in hot water. Separate the shell and meat and keep them separately. First, cut the meat into pieces and put them aside.

2. Take out a boiling pot and fry the shrimp shells with hot oil until fragrant for 3-4 minutes over medium heat. Add water, tomatoes, radish, and musk, cover and simmer for 1-1/4 hours.

3. Put the boiled soup into a small flat bottomed pan, continue to heat it up to 1-2 tablespoons capacity, and take it out. Put it aside.

4. Cake making: First mix flour, salt, eggs, butter, and milk Filter the residue through a filter, then add scallions and stir to make a paste.

5. Heat a 8-10 inch non stick pan over low heat and pour in 1 tablespoon of batter. Rotate 360 degrees in the pan, fry for 30-45 seconds, flip over the other side, and then fry for 10-15 seconds. Separate the prepared crepes layer by layer with paper towels. Put it aside.

6. Put the sliced lobster meat into a large bowl, add scallions, red onions, mascarpone cheese, salt, and black pepper. Stir to make it mixed evenly. Finally, add the lobster sauce and stir.

7. Put the prepared ingredients into a 1/4 cup portion of a pancake (customizable) and fold it up. Put it aside.

8. Squeeze the carrot juice, boil it in a small pot until hot, add concentrated cream and cook until the juice is complete. Finally, turn down the heat and add butter, stirring continuously until thick. Be careful not to overcook the radish juice.

9. Add chopped red onions and lemon oil to the bean sprouts, stir well. Put it aside.

10. Plate loading: Place a spoonful of ginger and carrot milk in the center, and use the back of the spoon to slightly rotate 360 degrees on top of the milk to enlarge it.

11. Add lobster crepes

12. Add bean sprout salad to the top layer.

13. Complete