How to make
Heat a large pan, which can fit all of the lobsters on it, over high heat. Grease the bottom with 1 tbsp. of olive oil and sprinkle them with some coarse flaky salt.
Place the seafood lying down, with the bellies up, so they will first be prepared on the side with the harder shell.
Sprinkle the bellies with more salt and olive oil - a spoonful of each lobster.
Cook them for 4 minutes and turn them over on the other side for another 2-3 minutes. If you want, turn them over sideways for a short time, so that they cook even better, but do not do it for long. This seafood does not need a very long heat treatment and would lose its tenderness and taste if it's overcooked.
Remove the lobsters and place them into a plate and serve them at the festive table with a lemon, which is cut into quarters.
Be sure to eat them while they're warm!
*Serve them with suitable utensils and tongs, with which you can easily break the hard shell and the claws, which hide tasty meat inside of them.
Be sure to suck the contents of the heads of this seafood, because there is a great delicious seafood-scented essence.
Enjoy your meal!
