- Tomatoes - 2 Cups
- dry white wine - 2 cups
- water - 1/2 cup
- onion - 1 cup
- black pepper - 3 Pinch
- twigs of tarragon - 2 pieces
- Lobsters - 680 Grams
- red onions - 2 Art. spoons
- wine vinegar - 2 items. spoons
- lemon juice - 2 items. spoons
- lemon peel - 1/2 Teaspoon
- olive oil - 1/3 Glass
- salt - 1/2 teaspoonfuls
- cayenne pepper - 1/8 teaspoons
- corn - 1 1/2 cups
- tiny tomatoes - 1 cup
- wormwood - 2 Art. spoons
- parsley - 1 st. a spoon
- lettuce leaves - 8 pieces
- ground pepper - 1 piece (to taste)
1. Fill a large bowl of ice with cold water and set it aside. 2. In Dutch dishes, combine tomatoes, wine, water, onions, peppers, tarragon sprigs. Bring the water to a boil over high heat, then reduce the heat and cook for 15 minutes. 3. Cooking the lobsters. Put the shellfish in boiling water cover and cook for 15 minutes. 4. Rinse the lobster under cold water. Remove the tail and claws. Separate the meat. You should get about 1 cup. 5. In a separate bowl, mix onion, vinegar, lemon juice and lemon zest. Add olive oil, salt and pepper. Add the corn and mix thoroughly. Set aside for 10 minutes. 6. Cut the small tomatoes in half. Put the tomatoes on the corn. Add the lobster, tarragon, and parsley, gently mix. 7. In a small bowl, gently mix the lettuce leaves with a teaspoon of olive oil, and season them with salt and black pepper.
Servings: 4