Lukewarm Lobster with Potato Salad and Lemon Mayonnaise

Rinse the potatoes, cook them in their skins until tender but not too soft, rinse them briefly with cold water. Peel the onions, cut into very fine cubes. Boil the beef broth together with the onions, season with the white wine vinegar.

Peel the potatoes and slice them into the hot clear soup, seasoning each layer with salt and pepper.

Let sit at room temperature for about an hour to allow the potatoes to absorb the clear soup, occasionally turning carefully with a rubber spatula to the other side.

Meanwhile, rinse and clean the greens and cut into coarse pieces. In a large saucepan, gently simmer six quarts of water and the white wine with the caraway seeds, fennel, greens, bay leaves and salt for twenty minutes, then bring to a bubbling boil.

Slide the lobsters head first into the broth, cover the saucepan, and bring the broth to a boil once more. Next, remove the lobsters from the cooking pot, quench and cool for a few min.

In the meantime, chop the chervil and mix it into the potato salad with the oil. Next, split the lobsters lengthwise with a heavy sharp kitchen knife.

Crack the claws (which can also be done with a nutcracker if necessary). Arrange the lobster halves with lemon and potato salad on warm plates. Serve with lighter or heavier mayo (glass), which can be mixed beforehand with a few squirts of juice from a lemon and, if desired, with

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