2 tbs pistachio, finely chopped
1 dl olive oil
1/2 clove garlic, finely chopped
1/2 tbs poppy seeds
Juice of 1 lime
Coarse sea salt for baking
Plunge the lobster headfirst into boiling water
and let boil for 1 minute. Remove the tails and let the heads and claws simmer on (like lobster au naturel, for
14–15 minutes). The claws are first rate snacks later on.
Cut the tails lengthwise along the inside and remove the breast plate, revealing the meat. Use a skewer to
straighten the tails. Sprinkle with pistachio and season with salt and pepper. Rub the tails with finely chopped
garlic and sprinkle with half the olive oil. Arrange the tails on a bed of sea salt. Bake in oven for 4–5 minutes.
Mix the remaining oil with poppy seeds, shred lettuce, and lime juice. Pour over the tails before serving.