Lobster salad

Mix the oil with half of the basil, half of the garlic and salt and pepper. Brush the zucchini slices thinly with the oil and grill them in 4 min. Golden brown. Keep the rest of the oil.

Grind half of the nuts in the food processor. Add the rest of the basil, the rest of the garlic and the melted butter and grind to a smooth mass. Season with salt and pepper. Chop the rest of the nuts coarsely.

Put the lobsters with the head away from you on their belly on a shelf. Place the tip of a sharp knife in the dimple between the eyes and cut it in half lengthwise. Remove the intestinal tract, rinse and pat dry. Remove the top half of the scissors from the scissors using a chopping knife. Brush the lobster and the scissors with the hazelnut butter.

Cook the pasta for 1 min. Shorter than indicated on the packaging. Heat the rest of the herb oil in a frying pan and fry the shallot 3 min. Add the zucchini and the coarsely chopped nuts. Drain the pasta and add. Warm for 1 min.

Meanwhile, switch on the oven grill. Place the lobsters with the open side up on the baking tray and place them 7 minutes in the oven, slightly under the grill. Serve with the pasta.