Lobster with vanilla salt

Halve the vanilla pods in the length, scrape out the marrow with a knife tip and put it in a bowl. Mix with the sea salt.

Bring plenty of water in a large pan with the bouillon tablets to the boil, so that the lobsters are completely covered. Boil the lobsters for 6 minutes. They are cooked when they have a bright red back. Remove from the pan with a cooking tong or skimmer. Lay a lobster with the head of you on its belly on a large shelf. Place the tip of a large, sharp knife in the dimple on top of the head between the eyes, so that the knife has grip. Cut the lobster in half lengthwise and remove the intestinal tract, liver and stomach. Cut the remaining lobsters in the same way in half. Put the half lobsters on a scale. Sprinkle with vanilla salt to taste and drizzle with the oil.