Warm Lobster Salad With Lemongrass

By Saveur
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1 bottle dry, crisp white wine

2 carrots, peeled, trimmed, and chopped

2 ribs celery, chopped

2 small yellow onions, peeled and sliced

3 cloves garlic, peeled

1 bouquet garni (6 sprigs parsley, 2 sprigs thyme,

and 1 bay leaf, tied together with kitchen twine)

1 tsp. black peppercorns

1/2 stalk lemongrass, trimmed and thinly sliced crosswise

1 1/2 tsp. sherry vinegar

1 1/2 tsp. fresh lemon juice

3 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper

1/4 bunch parsley, chopped

2 tbsp. mayonnaise

1 tsp. armagnac or brandy

1/2 tsp. vodka

Juice of 1/2 lime

1 tsp ketchup

Dash Tabasco

2 1/4-lb. live Maine lobsters

8 pieces preserved tomato

12 sprigs chervil

12 mizuna or baby lettuce leaves

12 baby swiss chard leaves

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