8. To plate, ladle the lobster bisque on to a dish and top with the stuffed shrimp. 9. Garnish with lemon slices and chopped parsley.

Cook eggs gently, stirring, until soft and fluffy. 5) Assemble the Arepas: Slice each arepa open, creating a pocket. Stuff with scrambled eggs and chimichurri sausage. Serve warm and enjoy!

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