Boiled lobster

Preparation:

Preparation: The court-bouillon for the lobster must be aromatic: two small onions, a carrot, a stalk of celery, a lemon disk, a sprig of thyme, a bay leaf, a sprig of parsley, a little white wine and a little vinegar in plenty of salted water. Let it boil, covered, for about twenty minutes. At full boil, immerse the live lobster after having tied the tail, folding it against the abdomen. For cooking, calculate 10 or 12 minutes for every half kilo. The lobster is then left to cool in the court-bouillon. Drain it, divide it into two parts lengthwise, sinking the knife into the top of the head and continuing towards the tail. Remove the bag of sand that is in the head and the bitter casing that is in the middle of the tail. Accompany it with an excellent sauce: mayonnaise, tartare or cream mayonnaise.