2 (1 1/2 lb.) live lobsters
2 tbsp. minced parsley
1 hard-boiled egg, coarsely chopped
1/4 c. finely chopped onion
1/4 c. diced pimento, preferably home prepared or imported
1 1/2 tsp. paprika, preferably Spanish style
1 lg. clove garlic, peeled
2 tbsp. olive oil
4 tbsp. wine vinegar, preferably white
Salt

COOKING LIQUID:

12 c. water
2 c. fish broth or clam juice
2 bay leaves
2 slices lemon
4 sprigs parsley
1/2 tsp. thyme

Bring the cooking liquid to a boil, cover, and simmer for 20 minutes. Add the lobsters, cover, and cook for about 15 minutes. Cool the lobsters on a platter and reserve 2 tablespoons of the cooking liquid. Shell everything except the small claws. Chop the meat to a coarse-medium consistency. Place in a bowl, adding the unshelled claws also, and mix in the parsley, egg, onion, and pimento.

Dissolve the paprika in the reserved 2 tablespoons of cooking liquid. In a mortar, mash the garlic, then mix in the dissolved paprika.

In a small bowl, whisk the oil, vinegar, salt, and the paprika mixture. Fold into the lobster mixture and taste for salt. You can serve this right away or refrigerate for several hours. Serve cold or at room temperature, as you prefer.

VARIATION: Since lobster is so expensive, you might want to extend it by mixing with some mild firm-textured fish. You can also make the salad without any lobster. Use 3/4 pound of fish, ideally monkfish. Place the fish in a small amount of the cooking liquid, barely to cover, bring to a boil. Cover, and simmer for about 10 minutes (more or less, depending on the thickness of the fish). Flake and combine with the other ingredients. Serves 4.