Lobster salad with sauces

For the lobster:

• If the lobster is dead, boil it in abundant salted water, boil for around 15 minutes per kg of weight and then cool with cold water and ice.
• If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
• It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
• Boil the lobster keeping the tail rigid.
• Once cold remove the shell from the tail carefully, the pincer meat has to come out in one piece.
• Remove the meat from the head and set aside to garnish the sauce.
• Reserve the coral to garnish the sauce and the legs and the shell of the head to decorate.

For the garnishing:

• Boiled green beans cut into julienne.
• Carrots cut into julienne boiled in small amount of water.
• Concassé tomato.  

Sauces:

• Garnished vinaigrette
• Gazpacho sauce  
• Coral sauce: it can be replaced by rosé sauce.
• Mix the meat of the head with the mayonnaise in a tall blender glass, add the coral + a few drops of brandy and blend everything together. If the coral isn't enough to give it color, add some tomato sauce.

SET UP

• Place some pods green beans, carrots and tomato cut into julienne in the centre of the plate, dress with the vinaigrette.
• Cut the tail of the lobster being careful to maintain the position of the slices and place them on top of the seasoned vegetables.
• On one side place a whole pincer, decorate with the legs and half head, previously glazed with oil.
• Season the meat of the lobster with the garnish vinaigrette and decorate with all the sauces.
• Serve three sauce bowls with the gazpacho, the vinaigrette garnish and the garnished coral sauce with the meat of the head. Decorate the bowls.