Lobster Vernaccia

disponi di

2 lobsters
3 glasses of Vernaccia di Oristano
2 bay leaves
1 onion
1 lemon
extra virgin olive oil
salt
pepper

procedure

Immobilized lobsters tucking the tail along the belly and tying with kitchen twine. Fill a pot with water and pour the Vernaccia wine, the whole onion and the bay leaves. When the water boils, immerse the lobsters and cook for about twenty minutes. Prepare a sauce with half a glass of olive oil, the lemon juice, a pinch of salt and freshly ground pepper. Stir and set aside. Cutlery lobsters on a cutting board, slegateli and with a knife cut them in half lengthwise, starting from the head. Eliminate the internal wire and cut into large pieces. Season with the sauce previously mixed and seasoned. Let stand in refrigerator several hours before serving.