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Lobster, King Prawns and ‘Pipirrana’ Salad.
All vegetables chopped into Brunoise strips.
Cook the lobster in cold water and when boiling cook for about 16 to 18 minutes and let it cool to room temperature. Cook the king prawns in boiling water for about 5 or 6 minutes. Cool the water with ice.
To arrange the dish, fill a round (like a hoop) mould with the ‘Pipirrana’, then set lobster and king prawns all around.