The court-bouillon for lobster must be aromatic: two small onions, a carrot, a stalk of celery, a disc of lemon, a sprig of thyme, a bay leaf, a sprig of parsley, a little 'white wine and a little 'of vinegar in boiling salted water.
Simmer covered for about twenty minutes. In full boil, dip the lobster alive after having tied the tail, folding it against the abdomen.
For cooking, calculated every 10 or 12 minutes a pound.
The lobster is then allowed to cool in the court-bouillon.
Drain, divide it into two lengthwise, sinking the knife in the top of the head and continuing towards the tail.
Remove the bag of sand that is located in the head and gutted bitter which is in the middle of the tail.
Accompany with a great sauce: mayonnaise, tartar cream or mayonnaise.
1 lobster to 3 lb
for the court-bouillon:
Diskette 1 lemon
2 small onions
1 stalk celery
1 sprig thyme
1 bay leaf
1 bunch parsley
1/2 cup dry white wine
1 tablespoon white wine vinegar
1 tbsp salt