Homard avec Sauces diverses (Cold Lobster with Various Sauces)

Ingredients

• 1 lobster
• Court-bouillon
• Curly parsley
• Sauce Mayonnaise

Instructions

1. Cook the lobster in court-bouillon and let it cool.
2. Divide it in two lengthwise without completely separating the two halves.
3. Break the shell of the claws for ease of service.
4. Arrange the piece on a folded napkin and surround it with curly parsley or hearts of lettuce.
5. Serve separately a sauce Mayonnaise, or one derived from it such as Rémoulade or Tartare.