Fried Lobster with Chinese Vegetables

Pasta dishes are always a good idea!

1. bring salted water to a boil together with tea bags. Pour in lobsters in order and let each bubble up once. Remove and cool.

2. finely dice roasted vegetables. Cut tomatoes, carrot and radish into narrow strips.

Break out the heads and claws of the lobsters. Carefully wash out the insides of the heads and set the heads aside for decoration.

Using scissors, cut lobster tails open on the underside along the right and left edges and carefully scoop out the meat. Set lobster meat aside.

For the sauce, sauté carcasses in hot olive oil. Sauté roasted vegetables briefly. Flambé with cognac.

5. add tarragon, thyme, tomatoes, garlic clove, coriander and peppercorns and bay leaf spice.

Pour in fish stock and white wine and simmer gently for 20 minutes. Strain and boil until reduced by half.

7. cook glass noodles in boiling hot water. Drain.

8. chop coriander greens.

1. for the breading, mix egg. Mix rice noodles with a teaspoon of cilantro greens.

2. turn lobster meat first in egg and then in rice crackers to the other side.

3. fry lobster meat in hot oil until golden brown all over.

4. saute carrot and radish strips, spinach leaves and bean sprouts in hot sesame oil and stir in half of the glass noodles.

5. season vegetables with cumin, salt, soy sauce and freshly ground pepper to taste.

6. boil down sauce stock with

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