Serves: 4 people Difficulty ': Easy Preparation time: 60 minutes + cooling and marinating INGREDIENTS 2 lobsters from 750gr. cad. 4 small cuttlefish cleaned mixed vegetables (fennel, red and yellow peppers, onions, lettuce, tomatoes, green beans boiled) basil herbs (celery, onion, carrot, bay leaf, thyme) tabasco worcester lemon olive oil salt and pepper ----- --------------------- PROCEDURE Prepare the court-bouillon by boiling for 20 minutes, 5 liters of water with the herbs, salt and pepper, then dive for crayfish , boil over low heat for 15 minutes then let cool in their broth.
In the meantime boil the squid for 20 minutes by dipping them in cold water with a slice of lemon. Cut into strips (or chunks) vegetables: 1 / 2 fennel, a layer of yellow pepper, a red pepper, 3 green onions, 8 cherry tomatoes and a handful of boiled beans. Place everything into a bowl, add the lobster cut into slices, squid rings, served with plenty of oil, basil, tabasco, worcester, salt, pepper and let marinate for 30 minutes before serving the salad on a bed of lettuce. 
In the meantime boil the squid for 20 minutes by dipping them in cold water with a slice of lemon. Cut into strips (or chunks) vegetables: 1 / 2 fennel, a layer of yellow pepper, a red pepper, 3 green onions, 8 cherry tomatoes and a handful of boiled beans. Place everything into a bowl, add the lobster cut into slices, squid rings, served with plenty of oil, basil, tabasco, worcester, salt, pepper and let marinate for 30 minutes before serving the salad on a bed of lettuce.
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