Mix breadcrumbs with parsley and garlic and 40 ml oil in order to obtain aromatic breadcrumbs.
Slice the lobsters in two vertically and remove the black streak. Cover them with the aromatic bread and lay them on the steel baking sheet. Place them on shelf 4, bake in multistep mode for 7 minutes, first in humidified fan assisted mode at 190°, then 3 minutes in grill mode at 220°.
Remove the lobster from the oven. Lay it on serving plates, accompany with clumps of fennel and orange salad and a small bowl full of guacamole.
