Moonshine Chili Tangy Garlic Essence
3 tsp sugar
1/4 tsp Salt
1/2 cup Fermented Sticky Rice Wine (from Chinese Grocery Store), option: 1/2 cup Chardonnay
1/4 tsp Fresh Ginger Puree
1/4 tsp Fresh Garlic Puree
1 tsp Hot Oil
1 cup #10 Can
Procedure:
Blanch the cooked linguini for 30 seconds. Don’t over cook it, otherwise not al dente.
Place linguini on the plate.
Heat the moonshine sauce.
Mixed with the cooked lobster pieces.
Use tong to arrange lobster pieces nicely on the top of al dente linguini.
Decorate with Pesto Sauce and a piece of cilantro.
