- 8 pcs Slices of homemade bread
- 3 pcs spring onions
- 8 pcs Shelled Norway lobster tails
- 1 pc Ripe tomato
- 1 pc Bunch of thyme
- Acacia's honey
- Extra virgin olive oil
Line a baking sheet, place the slices of bread and bake them at 170 ° C for 5 minutes.
Browse through a bunch of thyme.
Peel the spring onions while keeping a little green and slice them with salami.
Brown them in a little oil for 1 ', then reduce the heat, add a teaspoon of thyme leaves, a grated lemon zest, a teaspoon of honey and continue cooking for 2-3'.
Cut the tomato into four wedges.
Rub the slices of bread removed from the oven with the wedges of ripe tomato, salt and flavor them with a grated lemon zest and the rest of the thyme.
Heat a pan veiled with oil; when it is hot, scald the prawn tails shelled for 1 'on one side only. Add salt.
Spread the spring onions over the slices of bread, complete with the scampi and serve immediately.