Lobster Appetizer In Bellavista

Preparation:

Preparation: Brown the butter, the carrot and the sliced onion in a large saucepan, pour in the wine and a liter of water, the bunch of parsley, the bay leaf, thyme, salt and pepper. Bring to the boil, then immerse the lobster (trying not to break the antennae) possibly alive, cook it for 20 minutes and let it cool in the cooking broth. Meanwhile, cook the artichoke bottoms in boiling salted water, drain them and, when they are cold, fill them with the Russian salad. Cut the eggs in half, remove the yolks, puree them and mix them with the mayonnaise and capers; then fill the egg halves with this mixture. Boil the rice, drain it and arrange it on one side on an oval serving plate, forming a hollow in the centre, then cover the entire surface with the lettuce leaves. Remove the lobster from the water, place it with its back on a towel and use scissors to cut it lengthwise from the tail to the head. Gently extract the pulp keeping it whole, then cut it into regular slices. Arrange the lobster shell on the serving plate with the head resting on the rice base, cover the back with the slightly overlapping slices of pulp and decorate them with mayonnaise, finally alternate the artichoke bottoms, the already prepared stuffed half eggs on the edge of the plate , with some nice lettuce leaves.