How to make
There are so many ways to prepare this seafood delicacy, but here I will offer you the fastest and easiest of them, for the moments when you want to impress someone and you do not have much time for preparation.
The most important thing is that the Lobster is of good quality and you can use a live one, fresh or buy it frozen if you are bothered by the processing of a live one. In both cases the procedure is the same.
Place the lobster on its back on a large cutting board (if it is alive, the claws should be tightened with an elastic band).
With a quick movement, it is cut lengthwise from the head to the tail with a suitable sharp large knife or meat ax. With the same appliance or kitchen pliers, the claws are broken - just enough for them to crack (the elastic bands have been removed beforehand). This will make it easier to eat and the meat inside will cook better.
The oven is heated to 410°F (210 degrees). Sprinkle most of the salt, olive oil and white wine on the bottom of a baking pan. The lobster is placed in it with the shell down and sprinkled with the remaining salt and a little more olive oil.
Squeeze the juice from half a lemon and place it in the preheated oven.
Bake it for 8-10 minutes (it should change color and its skin should turn orange) and serve it immediately while it's warm.
Optionally, you can garnish it with pieces of lemon, saffron mayonnaise or Aioli.
I do not recommend garnishes or spices with a stronger taste, as they would kill or overshadow the taste of the lobster, which is amazing!
It is good to have small utensils - pliers with which to further break the places on the claws, where the shell is harder.
Enjoy your meal!
