1. Boil a big pot of water with slices of ginger, onions, bay leaves for 15 minutes.
2. In the sink, stab lobster in the head, this kills it and it will release its remaining body fluid. Drop lobster head first into the pot of boiling water until it is fully submerged, place lid on. Cook for 5 minutes.
3. Take it out and cool down at room temperature, then cut the head off and split into 2 halves. Fridge the tail, it is sweeter when served cold.
4. Place 2 halves of lobster head under grill, until the green tomali (egg roe) turns red and is cooked through. Serve as such.
5. Cut cold lobster tail into one cm slices, mix with fine salt and extra virgin olive oil.
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