Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "171aba8e7fd24d299f9c0820cedb7a61",
    "updated": "2025-04-23T09:08:49.951Z",
    "title": "Butter-Poached Lobster Tails with Creamy Keto Risotto",
    "subtitle": null,
    "description": "A rich and decadent beurre monte, a creamy butter sauce, perfectly complements poached lobster and a low-carb risotto.  This surprisingly simple yet elegant dish is sure to impress.",
    "ingredients": [
      {
        "section": "For the lobster tails",
        "ingredients": [
          "lobster tails"
        ]
      },
      {
        "section": "For the creamy keto risotto",
        "ingredients": [
          "eggs",
          "beef bone broth, homemade or store-bought",
          "fine sea salt",
          "ghee or unsalted butter",
          "grated parmesan cheese"
        ]
      },
      {
        "section": "For the beurre monte",
        "ingredients": [
          "1½ cups (1½ to 3 sticks) unsalted butter"
        ]
      }
    ],
    "instructions": [
      "Let the lobster tails come to room temperature.",
      "Cut down the underside shell of each tail with kitchen shears.",
      "Carefully open the shell along the sides, exposing the meat and avoiding the sharp spines.",
      "Gently detach the meat from the shell.",
      "For the risotto, whisk the eggs, broth, and salt in a small bowl.",
      "Melt the ghee in a medium saucepan over medium heat.",
      "Pour the egg mixture into the pan, cooking and stirring constantly with a whisk to prevent large curds.  Continue until the mixture thickens and small curds form.",
      "Stir in the Parmesan cheese until well combined.",
      "Remove the risotto from the heat and transfer to a serving bowl.",
      "To determine the butter quantity for poaching, place the peeled lobster tails in a snug-fitting pot.",
      "Add water to just cover the tails, then remove the tails and measure the water. This is the amount of butter needed.",
      "Cut the measured butter into ½-inch cubes.",
      "For the beurre monte, bring 1 tablespoon of water to a boil in the pot over high heat.",
      "Reduce the heat to low and whisk in a few butter cubes until emulsified.  Continue whisking to prevent the sauce from breaking.",
      "Once the emulsion forms, add the remaining butter more quickly, whisking constantly.",
      "Maintain the beurre monte at 160°F while poaching, using a thermometer. A higher temperature may cause the sauce to separate, but it will still be flavorful.  The sauce should be thick and creamy.",
      "Add the room-temperature lobster tails to the beurre monte and poach for 5 to 7 minutes, or until the meat turns white and is tender.  Avoid overcooking, which will make the meat rubbery.",
      "Serve the lobster over the risotto, drizzled with 2 tablespoons of beurre monte per serving.",
      "Serve immediately for best results. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently by warming the beurre monte in a saucepan over medium-low heat, then adding the lobster until heated through."
    ],
    "notes_ingredients": "Ensure the lobster shells are removed before poaching. This is a crucial step for proper poaching and avoids a costly mistake! The leftover beurre monte is also delicious with cauliflower rice, vegetable noodles, or fish.",
    "notes_instructions": null
  }
]