{"id":211955,"date":"2023-10-06T10:19:21","date_gmt":"2023-10-06T08:19:21","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/asi-son-las-jornadas-de-la-langosta-roja-en-la-maquina\/"},"modified":"2023-10-06T10:26:14","modified_gmt":"2023-10-06T08:26:14","slug":"this-is-the-red-lobster-days-at-la-maquina","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/this-is-the-red-lobster-days-at-la-maquina\/","title":{"rendered":"This is the Red Lobster Days at La M\u00e1quina to accompany the rest of the menu"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong>
Lobster is not a food that can be eaten every day. It is an exquisite, expensive and highly prized seafood, whose production is quite limited and is usually reserved for special occasions. If you want to give yourself a good tribute, La M\u00e1quina<\/a> is celebrating these days a special days of red lobster, where diners can enjoy this delicacy cooked in two ways: grilled or boiled. At La Parrilla de La M\u00e1quina<\/a>, located at 22 Jorge Juan Street, where it is cooked on the oak charcoal grill, a traditional element in Basque steakhouses.<\/p>\n\n\n\n

\n
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/path><\/g><\/g><\/g><\/svg><\/div>
View this post on Instagram<\/div><\/div>
<\/div>
<\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div><\/div>
<\/div>
<\/div>
<\/div><\/div><\/div>
<\/div>
<\/div><\/div><\/a>

A post shared by La Parilla de la M\u00e1quina (@laparrilladelamaquina)<\/a><\/p><\/div><\/blockquote>