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Boil some water in a large pan with a little salt and 2 bay leaves. Carefully plunge the lobster in the boiling water for 5/6 minutes. Drain and pierce the belly of the lobster with a sharp knife to remove the flesh from its shell. Use a mixture of olive oil, chopped parsley and 2/3 of a crushed garlic clove to drizzle over and add extra flavour. Spoon the lobster flesh over the radicchio salad leaves and serve. Season to taste.

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