Lobsters are cooked in lots of water by running headfirst. They are ready when they are bright red. Cut to length, on both sides, so that the shell can be given as cover. The meat is carefully removed, cleaned from inside and returned to the shell, the upper side remains open. Almonds mixed with breadcrumbs and baked in a pan without oil until they begin to smell, and allowed to cool. Mix with 2 tbsp of olive oil. Garlic pass a leaves of parsley finely, discard the leaves of thyme. Everything was mixed with 8 tbsp of olive oil. Heat the wine, the butter is melted therein. Lobsters are flooded with half wine and half the garlic olive oil. Almonds and breadcrumbs are distributed on lobsters are smoothed. Put them in a baking dish with a little water in the bottom and upper wire baked until golden. Pipet with other wine and olive oil and served hot.