For the European Lobsters:
2 big European lobsters (or 4 small)
2 celery sticks
1 radishes deck
1/2 kg of salt
For the condiment:
4 tea spoons of extra virgin olive oil
1 tea spoon of Balsamic Vinegar of Modena Mazzetti l’Originale Three leaves
Procedure no: 1)
Mix salt, thyme and marjoram, add water in order to have a homogeneous mixture. Put the European lobsters (with their shells) in a backing tin and cover them with the mixture of salt and spices. Press the aromatised salt with the hands.
Cook in preheated oven at 200°C for 20-25minutes.
Procedure no 2)
You can also cook the European lobsters in the traditional way: pour water with spices (black pepper, parsley, lemon juice, white wine and salt) in a big pot and bring the water to the boiling point.
Let the water boil for 20 minutes, then immerse the European lobsters and leave them cooking for 8 minutes.
Finally cut all the vegetables and put them on a dish with the European lobsters (from which you already eliminated the shells).
Prepare a Vinaigrette with Balsamic Vinegar of Modena Mazzetti l’Originale Three leaves, salt and extra virgin olive oil to season your European lobsters and serve.