50g onion, 75g fresh tomato and brandy 15g.

Fish and shrimp soup 100g, salt and pepper.

50g of diced cooked carrots, 50g of cooked peas and 220g of mashed potatoes.

Production method: 1. Cut off the whiskers, guns and feet of lobster and wash them. Boil it in boiling water for 15-30 minutes (cover it with salt when cooking), take it out after cooking, take it out after cooling, and sprinkle with refined salt and pepper.

2. Stir-fry lobster meat and onion slices with butter, stir-fry slightly, and then add brandy and shrimp soup.

3. Add fresh diced tomatoes and cook for about 15 minutes.

4. Put the lobster head and tail into a long plate, and put the fried shrimp meat in the middle of the lobster head and tail to form a lobster shape.

5. Surrounded by mashed potatoes (mashed potatoes are squeezed into lace in the flower squeezing bag), and can also be decorated with cooked peas and cooked carrots.