fridrikv.is

(4-6 people)

2.5 kg lobster w/shell
6 cloves of garlic
100 g butter
2 red peppers
2 yellow peppers
2 green peppers
1 lollo rosso
1 salad bowl lettuce
1 iceberg lettuce
2.5 dl white wine
1.5 dl olive oil
2 tbsp chopped parsley
1 lemon
coarse salt

Rub the peppers and the grill carefully with oil and salt so that they become quite dark, almost black. Cool the peppers, peel them and remove the seeds, and then cut into squares. Wash the lettuce, let it dry and then tear. Peel the garlic and chop it into tiny bits before adding it to the melted butter (save 1/5 of the garlic for the sauce).
Make an incision along the lobster, and let the shell keep it together when opened up. Allow the lobster to dry well before brushing it with garlic butter. Then let it wait for an hour before grilling. Mix the oil with white wine, garlic, parsley and a bit of lemon juice.
Put the salad on a plate, spread the pepper squares on top and then add the lobster and the sauce. Serve with slices of lemon and perhaps toast.