Lobster sucedaneum 🦞 realfood with monkfish 👹

I used a large frozen tail, once thawed, cut it in half to remove the central thorn and tie it with kitchen twine.

In a small bowl mix the aove, the spices, the white wine and the hot paprika. I did not add salt because it is already added when it is frozen.

With a silicone brush we spread it well with the mixture.

Then wrap it in cling film and then in silver foil.

We steam it for 30-40 minutes.

You can tell it is done because it changes color and the meat separates a little from the center. Reserve the sauce that comes out to accompany it.

Remove the string and cut into slices.

And enjoy as you like, it's delicious 😋😋😋😋.