Traditional spiny lobster

Put a big enough pot with water on the heat. Salt and bring to the boil. When the water is boiling, plunge the spiny lobsters and let them cook for about 15 minutes, remove from the water, let them cool a little. Crack the carapace into two parts longwise, remove the stomach and save the liver and coral (if there is any) in a bowl. Cut the spiny lobsters in irregular pieces along the carapace and mix them with the tomatoes, onions, and the biscuits, all chopped roughly. Aside, prepare a cold sauce with oil, vinegar, salt, the liver and eggs and season the spiny lobster with it. Let it rest for some hours. Serve with white pepper.

Ingredients (4 portions):
2 spiny lobsters, 500 g each
80 ml Extra virgin olive oil
1 kg salad tomatoes
2 medium size onions
4 biscuits
White wine vinegar
White pepper

Suggested wine:
Le Arenarie by Sella & Mosca wineries

Oleificio San Giuliano

Cantine Sella & Mosca