PREPARING LOBSTER

Preparation:

In a large pot, create a court-bouillon by bringing water to a boil with all the herbs and salt. Let it boil for about twenty minutes, then add the wine. Once the boil resumes, place the lobster in the pot, bending it forward against the abdomen, or tie it to a wooden spoon to prevent it from bending during cooking. Let it boil gently for about 25 minutes, with the water only simmering. Then, leave the lobster to cool in its court-bouillon.

Once it has cooled, remove the lobster from the pot, and cut it in half starting from the top of the head, continuing toward the tail. Remove the black sand sac from the head and the bitter intestine from the tail.

Remove the meat, slice it, and place it back in the shell, decorating it and filling the hollow of the head with parsley sprigs or with the sauce of your choice (mayonnaise, or a sauce made with lemon, extra virgin olive oil, salt, and pepper, or tartar sauce or cocktail sauce). You may also decorate the serving platter with lettuce leaves, sliced hard-boiled eggs, and cherry tomatoes stuffed with mayonnaise.