Dragon fruit juice | Pitaya juice – Lobsterlondon

One of the benefits of dragon fruit is to accelerate the body’s metabolism. So, if you’re difficult bowel movements, only the consumption of this fruit. Can be eaten directly or made juice to the recipe below. Taste, fresh, fresh and fresh.

Recipe Credit: Trufflenation

Dragon Fruit Juice Ingredients:

  • 1/2 pcs red dragon fruit
  • 100 ml yogurt
  • 1 cup ice cubes, crushed
  • 1-2 scoop of vanilla ice cream

How to make Dragon Fruit Juices:

  • Separate dragon fruit from its skin, enter the blender.
  • Add yogurt and ice cubes that have been shaved, process until the dragon fruit were destroyed and crushed ice and blended.
  • Prepare the serving glasses. Pour the juice, give 1-2 scoop Ice Cream sense vanilla. Serve.


  • If it was less sweet, add 1-2 tablespoons simple syrup when blended.
  • Red dragon fruit must be replaced with white. Customize it to taste. The benefit is equal.


Posted by George in Kitchen, 0 comments

Lobster’s Ways To Create A Successful Galley-Style Kitchen Layout

A lot of people tend to avoid getting a galley-style kitchen since it tends to be long and narrow and doesn’t provide its inhabitants with much space to move around and do their job. That being said, there are many ways in which you can turn your galley-styled kitchen into a useful space and if properly planned, it can function better than an open area kitchen.

So, here are a few tips to make your galley-styles kitchen layout into a useful and functioning kitchen space:

Get good lighting for the kitchen

This is the best way to make your gallery look more homely and large. You can add a few artificial lighting or some natural lights around your galley-style kitchen which will make your kitchen look spacious. If you have a window in the middle of the kitchen, then even better as you can let the natural light enter through the windows which will make your kitchen look larger. The color and quality of faucets also play very important role in your Kitchen looks, so go for reliable and best kitchen faucets.If you can’t have a window, then you need to install the lighting in such a way that your kitchen is properly lighted up and looks bigger and brighter.

Color your kitchen with light colors

One of the best ways to make your galley-style kitchen amazing is by using light colors for your kitchen and the cabinets inside it. This will make your kitchen look larger and more spacious and provide you a calmer and relaxing feel whenever you enter the kitchen. You can try different shades of white or some shade of cream, this doesn’t mean that you can’t add a little color to it but the base should be light colored so that your kitchen looks large in size.

Add a little color to it

Although a light colored galley kitchen will give you more space and air in the kitchen, a few colors here and there will add more style to it. You can get a colorful rug or get funky colored dishes and utensils for the kitchen. You can add a few colorful cabinets to give it more life decorate the walls with some murals.

Maintain your storage efficiently

One of the most important things to do to make your galley-style kitchen more useful is by managing your storage space. Since a galley style kitchen doesn’t provide you a lot of space to work with, it is important to utilize your space judiciously. You can start by keeping the items nearby which are necessary for your work. You can add various shelves and use materials like PVC and the outside of your cabinets to store items.

Follow the Kitchen Work Triangle

One of the best ways to make your galley kitchen more successful is by following the kitchen work triangle in which you have two large appliances on opposite sides so that it allows you enough space to prepare your food. This is more important to follow in a galley style kitchen since you have a narrow corridor which provides you less space to work around.

Posted by George in Kitchen, 0 comments

Lobster Salad with Avacado


* 4 oz Tomato, peeled and seeded

* 6 oz Vinaigrette (p. 72) made with

* lemon juice

* hazelnut oil

* 2 oz Mushroom caps

* 2 Lobsters, about 1-1/2 lb (750 g) each

* 1 Avocado, small

* 4 oz Belgian endive leaves

* 1 bunch Watercress



Cooking Instructions

1. Cut the tomato into small dice. Drain briefly in a strainer and then place in a bowl. Add about one-fourth of the vinaigrette and mix gently.

2. Cut the mushrooms into julienne. Toss with a little of the vinaigrette, just enough to coat them and keep them from discoloring.

3. Steam the lobsters for 10 minutes. Cool. Remove the tails from the shells and cut into slices 1/4 inch (6 mm) thick. Moisten with a little of the vinaigrette. Use the claws to garnish the salads or reserve for another purpose.

4. Pit and peel the avocados. Cut the avocados into medium dice. Moisten with a little of the vinaigrette to keep from discoloring.

5. Cut the Belgian endive leaves crosswise into julienne. Remove the stems from the watercress. Toss the endive and watercress together.


1. Toss the greens with the remaining vinaigrette. Place the greens in a mound in the center of each plate.

2. Top the greens with the mushrooms.

3. Arrange the slices of lobster around the mound of greens, leaning them up against it.

4. Place 4 small spoonfuls of tomato dice around the outside of the plate. Place 4 spoonfuls of avocado dice in between the mounds of tomato.

Posted by George in Salads, 0 comments

Lobster Ravioli with Zuchini


* 2 Lobsters, about 1-1/4 lb (600 g) each

* 1/2 oz White wine

* Zucchini, medium, as needed

* 3-1/2 oz Crème fraîche or heavy cream

* 2 tsp Tomato paste

* 1/4 tsp Tarragon

* 1/2 tsp Chives, chopped

* Salt

* Cayenne

* 40 Wonton skins

* 1 Egg yolk, thinned with an equal volume of water

* 6 oz Shellfish sauce (p. 66)

* 2 oz Crème fraîche

Cooking Instructions

1. Steam the lobsters for 5 minutes. Cool. Remove the meat from the shells. Use the shells to make the sauce or save for another purpose.

2. Cut the lobster meat into thin slices. Toss with the white wine.

3. Cut the zucchini into slices about 1/8 inch (3 mm) thick. You will need 5 slices per portion. Blanch the slices in boiling salted water for about 30 seconds. Drain and cool under cold water.

4. Mix together the crème fraîche or heavy cream, tomato paste, tarragon, and chives. Add salt and cayenne to taste. Whip the mixture until it holds a soft shape.

5. Drain the lobster. Lay out half of the wonton skins on the worktable. Place a piece of zucchini in the center of each one. Top each with 1/2 oz (15 g) of lobster and then with 1 tsp (5 ml) of the cream mixture.

6. Brush the edges of each of the skins with the egg yolk mixture. Top with the remaining wonton skins. Press the edges together well to seal, taking care to press out any air bubbles.

Posted by George in Main Dish, 0 comments

Lobster Salad, East Bay Lodge


* 2 1-1/2-pound live lobsters

* 16 asparagus spears

* 1/2 cup scallions, finely sliced

* 1/2 cup celery, small dice

* 1/2 cup leeks, cut into small dice and cooked in boiling salted water until tender

* the juice of 3 lemons

* 1 cup mayonnaise

* 1/4 cup chile sauce

* 2 tbsp prepared horseradish, squeezed dry

* 2 tbsp minced tarragon

* 2 tbsp minced parsley

* salt as needed

* white pepper as needed

* 1 head butter lettuce, rinsed and separated into leaves

* 4 hard-boiled eggs, cut into quarters lengthwise

* 12 golden cherry tomatoes

* 4 sprigs flat-leaf parsley


Cooking Instructions

Immerse the lobsters in boiling water. Bring to a full boil, cover, remove from the fire, and allow to sit 20 minutes.

Remove the top 2-inch length of each asparagus spear, peel, and set aside. Cut the remaining stalk into 1/4-inch pieces, only as far as the beginning of the woody part of the spear. Blanch the asparagus, spears, and dice, in boiling salted water until al dente. Drain and set aside.

Remove the lobsters and drain. Crack the shells, arms, and tails, and remove the meat. Cut this into 1/4-inch dice.

Combine all the ingredients, except the asparagus spears, lettuce, eggs, tomatoes, and parsley sprigs, and blend thoroughly. Season to taste with salt and white pepper.

Arrange a base of lettuce leaves on four chilled plates. Divide the salad among the four plates. Garnish with the asparagus spears, egg quarters, tomatoes, and parsley sprigs.

Posted by George in Salads, 0 comments

Lobster or Crab Mayonnaise


* 2 to 4 Tbs tomalley or green matter* The role if you are so fortunate, from cooked lobster or crab

* 1 to 1-1/2 cups mayonnaise

* Optional additions: 2 to 3 Tbs minced fresh parsley, 1 Tbs finely minced shallot or scallion; 1 Tbs minced capers (squeezed dry); 1 hard-boiled egg, finely chopped


Cooking Instructions

Push the tomalley and roe through the sieve to remove tiny shell bits (the only way to get rid of them), and whisk the tomalley mixture into the mayonnaise. Fold in any or all of the optional additions.

Serving suggestions

  • Whole or halved lobster or crab.Spoon the mayonnaise, with or without its optional additions, into the cavity of the shellfish, and you might decorate the top of the sauce with minced parsley and chopped hard-boiled egg.
  • Lobster or crab salad.Halve and hollow out hard-boiled eggs, fill with the sauce, and decorate with minced parsley and the chopped yolks. Or fill tomato shells with the sauce and decorate with parsley.
Posted by George in Main Dish, 0 comments
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