PREPARING THE LOBSTER

Ingredients:

• Two tablespoons of wine vinegar
• Bay leaves 2
• Lobster approximately 1kg
• A carrot, an onion, lemon
• Baby
• Parsley
• A stalk of celery
• Timo
• 1/2 glass of white wine.

Preparation

In a large pot, create a court bouillon by bringing the water to a boil along with all the herbs and salt; boil for about twenty minutes, then add the wine. As soon as it starts to boil again, drop the lobster into the pot, folding it forward against its abdomen, or tie it to a wooden spoon so it doesn't bend during cooking. Let it simmer for about twenty-five minutes over very low heat, until the water is just simmering; then let it cool in its court bouillon.

Once it has cooled, drain it and divide it in two parts by cutting it in half starting from the top of the head and continuing towards the tail: remove the black sand sac that is found in the head and the bitter intestine that is in the middle of the tail.

Remove the meat, slice it, and place it back in the shell, garnishing it and filling the empty space in the head with parsley sprigs or your favorite sauce (mayonnaise, a dressing made with lemon, extra virgin olive oil, salt, and pepper, or tartar sauce or cocktail sauce). You can garnish the serving platter with lettuce leaves, sliced hard-boiled eggs, and mayonnaise-stuffed cherry tomatoes, if desired.

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