Lobster 'sans Souci'

Preparation:

Preparation: Carefully wash the lobsters, dry them and, with a clean cut, divide them in half lengthwise. Remove the sandy sac from the head and the intestine casing and discard them. Heat two grills and place the lobsters on the shell side: let them roast for 15-20 minutes over moderate heat, turning them from time to time and brushing them often with oil; sprinkle them with salt and pepper. In the meantime, soak the breadcrumbs of the stale sandwiches in the vinegar; squeeze it and place it in a bowl; very finely chop the anchovy fillets, gherkins, capers and garlic clove and mix everything with the breadcrumbs from the bread rolls; then pound the mixture in the mortar, until obtaining a homogeneous and creamy mixture. When the lobsters are ready, remove them from the grills and place them on a dish that can go in the oven: spread the flesh side of them with the prepared mixture, sprinkle with melted butter and sprinkle with breadcrumbs; bake them at 180 degrees for 10-15 minutes. Serve immediately.