Boiled Lobster

Fold the lobster around its belly and tie with some kitchen string. Immerse it in a large pot and boil in abundant salted water.

As soon as it is cooked, remove from the heat and leave to cool in its cooking liquid. When it is tepid, stretch it out and cut in half lengthwise.

Carefully extract the meat and divide it into medallions little larger than 0.4 inch and arrange these on the serving plate.

Collect the yellowish sauce, dilute with 3 spoonfuls of oil, the juice of a lemon, two spoonfuls of vinegar and mix all the ingredients together. Pour the sauce over the medallions of lobster and use the eggs and the larger pincers to decorate the plate.

Serve cold.