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The key to cooking a whole lobster is that the tails and claws have different cooking times. I recommend cutting the lobster into pieces before cooking it. You could ask your fish dealer to do it for you at the market.
Servings: 4
PREPARATION:
- 1
Split the lobster tails in two down the middle.
- 2
Melt the butter in a saucepan and pour in the oil.
- 3
Fry the lobster for about 2 minutes on each side.
- 4
If you cook it too long, it becomes too chewy, so watch the pan carefully.
- 5
Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice.
- 6
Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan.
