6 lobster claws (2 kg)
1 teaspoon of salt
1 pinch of black pepper
2 tablespoons of lemon juice
1 tablespoon of English Worcestershire sauce
1/4 cup of olive oil
1/4 cup of green olives (40 g)
1 cup of hazelnuts (150 g)
2 medium onions, cut into sticks (200 g)
2 1/2 cups of sweet herbs, cut into sticks (260 g)
1 small green pepper, cut into sticks (100 g)
1 medium carrot, cut into sticks (120 g)
2 cups of mayonnaise
1 head of American lettuce
6 lobster claws (2 kg)
1 teaspoon of salt
1 pinch of black pepper
2 tablespoons of lemon juice
1 tablespoon of English Worcestershire sauce
1/4 cup of olive oil
1/4 cup of green olives (40 g)
1 cup of hazelnuts (150 g)
2 medium onions, cut into sticks (200 g)
2 1/2 cups of sweet herbs, cut into sticks (260 g)
1 small green pepper, cut into sticks (100 g)
1 medium carrot, cut into sticks (120 g)
2 cups of mayonnaise
1 head of American lettuce
In a large pot, place the lobster, cover with water and cook over medium heat until the meat falls off easily from the shell
Remove from heat, drain and remove the shell
Cut the lobster meat into slices
In a large bowl, combine the lobster slices 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 the ingredients carefully, cover the bowl with plastic wrap and refrigerate for at least 2 hours
Separate the lettuce leaves, wash and dry
Line a large serving dish with the lettuce and top with the lobster mixture
Serve chilled.
