Choose lobsters that must not be big.
Then prepare a fair fire and let the embers go down, then place the lobsters on them after having made a little hole in the carapace so that they will not crack.
Turn them on the embers for a complete cooking and, before removing them, flavour the embers with sprigs of “mançanella” (helichrysum).
Crack them into two parts longwise, remove stomach and guts and season only with a drop of extra-virgin olive oil.
Ingredients (4 portions):