Fried Norway Lobster with Bruschetta

For the bruschetta, blanch (scald) the tomatoes, peel, quarter lengthwise, remove the seeds and cut into large cubes. Peel the garlic cloves and mash them in a tall container with 5 tbsp. olive oil. 2.

Heat the remaining olive oil in a frying pan, pour in the bread slices and toast until golden brown on both sides. Next, add the garlic oil and turn the bread slices in it to the other side.

3. put the white bread on a plate and spread the tomato cubes evenly on it. Salt, season with pepper and sprinkle with basil leaves.

4. for the Norway lobsters, peel and coarsely chop the garlic cloves. Roughly chop the parsley leaves.

5. heat oil in a large frying pan and roast the shellfish on all sides over medium heat for 3-4 minutes. Just before the end, add garlic and lemon zest. Salt, season with pepper, add juice of one lemon and parsley leaves.

Arrange everything on a platter with the bruschetta bread. Serve.

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