Pastel de centollo y langostinos

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Especialidad: Pastel de centollo y langostinos

Se cuece el marisco por separado, se limpia y se usa la carne de los cuerpos de langostinos y patas de centollo junto con el caldo. A continuación, mezclando con nata y huevos se cuece al baño maría. Se presenta en un bloque para untar acompañado de ensalada de tomate, queso fresco, guacamole y tostas de pan.

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Especialidad: Pastel de centollo y langostinos

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