Ingredients:

• two tablespoons wine vinegar
• 2 bay leaves
• lobster about 1kg
• carrot, onion, lemon
• pepper
• parsley
• a stalk of celery
• thyme
• 1/2 glass white wine

Preparation:
In a large pot form a court-buillon by boiling water along with the herbs and salt; boil for about twenty minutes and then add the wine. As soon as it boils again thrown in the lobster, folding it in the direction opposite to its abdomen, or even tie it to a wooden spoon so that it does not bend during cooking. Let it boil for about twenty-five minutes on very low heat, so that that shudders only lightly; let it cool immersed in its court-bouillon. When cooled, drain and divide it into two parts by cutting it in half from the top of the head and continuing towards the rear: remove the black bag of sand that is in the head and the guts that are in the middle of the tail. Remove the meat, cut it into slices, and place it back in the shell, garnish with parsley and fill empty spaces in the head with the sauce of your choice (like mayonnaise or a sauce made with lemon, olive oil , salt and pepper, tartar sauce or cocktail sauce). If you wish, you can also garnish with lettuce leaves, boiled eggs and sliced ​​tomatoes stuffed with mayonnaise.