6 lobster tails (2 kg)
1 tablespoon of salt
1 pinch of black pepper
2 tablespoons of lemon juice
1 tablespoon of Worcestershire sauce
1/4 cup of olive oil (60 ml)
1/4 cup of green olives (40 g)
1 cup of hazelnuts (150 g), chopped
2 medium onions (200 g), cut into sticks
2 1/2 cups of sweet herbs, cut into sticks (260 g)
1 small green pepper (100 g), cut into sticks
1 medium carrot (120 g), peeled and cut into sticks
2 cups of mayonnaise (400 g)
1 head of iceberg lettuce
6 lobster tails (2 kg)
1 tablespoon of salt
1 pinch of black pepper
2 tablespoons of lemon juice
1 tablespoon of Worcestershire sauce
1/4 cup of olive oil (60 ml)
1/4 cup of green olives (40 g)
1 cup of hazelnuts (150 g), chopped
2 medium onions (200 g), cut into sticks
2 1/2 cups of sweet herbs, cut into sticks (260 g)
1 small green pepper (100 g), cut into sticks
1 medium carrot (120 g), peeled and cut into sticks
2 cups of mayonnaise (400 g)
1 head of iceberg lettuce
In a large pot, place the lobster tails, cover with water, and cook over medium heat until the meat easily separates from the shell (about 20 minutes)
Remove from heat, drain, and remove the shells
Cut the lobster meat into strips
In a large bowl, combine the lobster strips and season with salt, black pepper, lemon juice, Worcestershire sauce, and olive oil
Add the green olives, hazelnuts, onion, sweet herbs, green pepper, carrot, and mayonnaise
Mix delicately the ingredients, cover the bowl with plastic wrap, and refrigerate for at least 2 hours
Separate the lettuce leaves, wash, and dry
Line a large salad bowl with the lettuce and top with the lobster mixture
Serve
