Lobster Dome

Preparation:

Preparation: Put two saucepans with water on the fire: in one add just a handful of salt, in the other add a few grains of pepper and the juice of half a lemon. Bring the water to a boil; dip the frozen mixed vegetables into the first saucepan and calculate about 10 minutes of cooking from the moment the water starts boiling again; dip the lobster in the second saucepan and boil it for about 20 minutes. Drain the vegetables and let them cool. Also drain the lobster and, as soon as it has cooled down sufficiently, shell it, gently extracting the pulp. With the three eggs, a pinch of salt, the juice of half a lemon and enough oil, prepare a cup of mayonnaise and add about two-thirds of it to the vegetables, also incorporating the mixed pickled vegetables, drained from the preserving liquid. Mix everything well. Then take a dome-shaped bowl, grease it lightly, place a layer of vegetables on the bottom, arrange a few slices of lobster, then more vegetables, another layer of lobster and continue until all the ingredients are used up. When you have finished, press the mixture lightly, so that it remains compact, and put it in the fridge for about 2 hours; meanwhile very finely chop the two hard-boiled eggs. Then turn the mold upside down on the serving plate and spread the dome with the remaining mayonnaise, leveling it well and sprinkling it with the minced eggs. To make this preparation even richer, you can further decorate the dish with olives, anchovy fillets, salad leaves; moreover, you can also add two layers of boiled shrimp inside.