Cold lobsters w/mayonnaise

In a Dutch oven, bring a large amount of water to a boil.
Add coarse salt (1 tablespoon per liter of water) and add the vinegar.

When the water boils, immerse the live lobsters, head first. (Leave the elastics on the claws as a precaution).
Boil for 13 minutes (simmering w/ with lid) from the moment the water starts boiling again.
The cooking time is to be modulated according to the lobster (s):
500 g - 10 min
1 kg - 15 min
1.5 kg - 20 min
Reduce these times by 1/3 for "Canadian" lobster.

During this time, prepare a mayonnaise:
In a high-edge bowl, put the extra-fresh egg yolk (less than 9 days), 1 tbsp. mustard (you can do without) and 1 hint of salt.
Mix over medium speed.
Incorporate, while continuing to mix, the oil very slowly.
Keep beating to thicken the mayonnaise.
You can add a dash of lemon.
(pregnant women should avoid mayonnaise because of the raw egg).

Take the lobsters out of the water.
With a knife tip, make a cut at the end of the head and put the lobsters upside down to empty their water.
Let them cool.

Cut the lobsters in half lengthwise and make an incision on the claws to facilitate eating.
Peel the flesh from the shell.
Remove/cut the central gut from the tail.
Put back the flesh in the shell.

Serve with mayonnaise on the side.
Also offer the tools needed to dissect, and finger bowls (hot water and slice of lemon).

If possible, choose live lobsters with limestone on the shell (a sign that they are full) and not too big. The tail slams sharply when it the lobster is fresh. Broken antennas are a sign of a stay too long in water tank …
For 4 servings, 2 lobsters will provide 1 claw to each.
European lobster (Homarus gammarus) is dark blue when alive. One of his claws breaks, the other cuts. The "Canadian" one (Homarus americanus) is brown-orange. "Canadians" are often sold in Europe around Christmas, after a (too) long stay in a fishpond.