INGREDIENTS (for 6 people):
1 live lobster ( spiny Greek ) of at least 2 1/2 kgs
1 cup white vinegar
Juice of 1 lemon
1 cup extra virgin olive oil
1 teaspoon sweet mustard
15 sprigs of parsley (leaves and stems )
In a large pot of boiling water , add the vinegar and the lobster with its tail tied up with cooking string and boil for 20 minutes ( if you have three lobsters of one kilo each for 12-15 minutes) over medium heat . When the time is up , leave the lobsters for extra five minutes in the pot . After removing it and leave it for a while to cool down . Then separate the tail from the head and remove the intestine. With a scissors cut the soft skull from the bottom of the queue and remove the meat with the special tool . Then remove the viscera of the head and put them in a bowl with the lemon juice , our olive oil and the mustard and beat with whisk well . Once this mixture become thick and homogeneous , pour the pulp , sprinkle with parsley and serve.