Fried Lobster with Gremolata

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.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

2 lobster tails, peeled

Butter and oil for frying

Gremolata (Herb Mixture)

¾ cup chopped parsley

Zest from 1 lemon

2 cloves minced garlic

Juice of 1 lemon

Sliced tomatoes

Fresh bread

PREPARATION:

• Split the lobster tails in two down the middle.

• Melt the butter in a saucepan and pour in the oil.

• Fry the lobster for about 2 minutes on each side.

• If you cook it too long, it becomes too chewy, so watch the pan carefully.

• Mix the gremolata ingredients, season with salt and pepper and mix in the lemon juice.

• Divide the tomatoes among 4 plates. Put the lobster on top and add the sauce from the pan.