12 lobster tails (4 kg)
30 large garlic cloves
2 tablespoons of chopped parsley
1 tablespoon of chopped dill
2 tablespoons of salt
3 tablespoons of grated ginger
4 cups of olive oil (960 ml)
1 large onion, cut into rings, leaving the layers intact
24 strawberries (360 g)
1 cup of pineapple, cut into cubes (170 g)
1 small green pepper, cut into slices
4 tablespoons of chopped basil (for sprinkling)
Fresh basil leaves (for garnishing)
French bread (for serving)
12 lobster tails (4 kg)
30 large garlic cloves
2 tablespoons of chopped parsley
1 tablespoon of chopped dill
2 tablespoons of salt
3 tablespoons of grated ginger
4 cups of olive oil (960 ml)
1 large onion, cut into rings, leaving the layers intact
24 strawberries (360 g)
1 cup of pineapple, cut into cubes (170 g)
1 small green pepper, cut into slices
4 tablespoons of chopped basil (for sprinkling)
Fresh basil leaves (for garnishing)
French bread (for serving)
In a large pot, place the lobster tails, cover with water and cook over medium heat until the meat easily separates from the shells (about 10 minutes)
Remove from heat and drain
Cut along the back of each lobster tail to divide it in half
Remove the meat and reserve
Save some shells for garnishing and reserve
Mince half the garlic and reserve
In a mortar, combine the remaining garlic with parsley, dill, salt, and ginger; grind into a paste using a pestle
Transfer to a large bowl
Add the reserved lobster meat and ginger; mix well
Cover with plastic wrap and refrigerate for about 30 minutes
In a large pot over medium heat, sauté the minced garlic in olive oil, stirring occasionally, until soft (about 6 minutes)
Add the onion and reserved lobster meat with seasonings; simmer, stirring occasionally, until the meat is tender (about 15 minutes)
Transfer to a serving dish
Combine strawberries, pineapple, and green pepper; mix gently
Sprinkle with basil leaves
Garnish with reserved shells and fresh basil leaves
Serve with French bread.
