Preparation:
Place the live lobsters in approximately 5 liters of salt water which has been seasoned previously with the onion, celery stick, carrot and small herb bouquet for 15 seconds and immediately place in cold water and ice.

Remove the tails and claws cutting the tails lengthwise and set aside.

Clean the artichokes e finely slice them and braise them in a copper or aluminium pan with the scallion, garlic clove and extra virgin olive oil.

Pay attention to not reduce the artichokes too much by adding the salt water which the lobsters were cooked in. When artichokes are cooked, add some pennyroyal leaves and blend all in a mini food processor until creamy or to your desired consistency.

In the center of the plate place the artichoke puree and top with half of a lobster and a lobster claw (which has been sautéed for 1 minute in a non-stick pan with some olive oil and fine sea salt), top with some additional pesto sauce and artichokes which has been thinly sliced and sautée.