Lobsters With Pink Sauce

Preparation:

Preparation: Bring a large pot, 4 or 5 liters, of salted water to a boil. Wash and brush the live lobster under running water and plunge it headlong into boiling water. As soon as the water starts boiling again, reduce the heat and cook for fifteen to eighteen minutes. Let it cool down in the cooking water and then drain it. Score the front with a sharp knife. Take the lobster by the tail and lift it vertically so that the water comes out. Then proceed to chop the crustacean. Place it on the work surface with the back facing up. Insert the blade of a sharp, pointed knife between the two antennae at the tip of the head. Chop the crustacean up to the tail following a midline. Prepare the pink sauce: beat the egg yolk. Incorporate the oil drop by drop, then in a continuous stream. When the mayonnaise is thick, add the lemon juice, whisky, cognac, ketchup and a few drops of Worcestershire sauce. Mix well and then leave in the fridge. Arrange the lettuce leaves on a large plate, pour the lobsters in the center and serve with the pink sauce on the side. Recommended wine: Cortese di Gavi.