2 lobsters (500 gr each)
1 onion
2 tomatoes each
Extra virgin olive oil ( possibly Sardinian)
1 lemon
salt and pepper to taste
How to do:
We boil the two lobsters in abundant boiling water. Cooking times range from 20 to 30 minutes ... .. depend on the size of the king of crustaceans ( Needless to try to enter the fork to see cooking ... as some old knowledge of mine would say), We now cool down and then start cutting the two lobsters for a long time, helping ourselves with a chopped chopped, then chop the pulp into not too small pieces. We mix the lobster so cut with the onions and tomatoes that we will have in the meantime clean and cut. We season everything with extra virgin olive oil (Sardinian of course and of the Riviera del Corallo Postento) emulsified with lemon juice salt and pepper. List in the fridge a few hours before serving.
