- 4 lobsters, 500g each
- Olive oil
- 2 cloves garlic
- 1 carrot
- 1 green pepper
- 1 red pepper
- Chop carrots, peppers and garlic finely. Open the lobster in half and strike the claws to break the shell.
- Cover the lobsters with chopped vegetables and sprinkle with a dash of olive oil. Put the seafood on the charcoal grill and roast for about 6-8 minutes until the lobsters turn color and are cooked completely through. Finish with a couple of minutes in the oven to roast the vegetables well.
- You can serve this seafood dish with a hollandaise sauce, béarnaise sauce, tartar sauce, or simply romesco with alli oli.