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Lobster, Hollandaise Vert-Pre

Plunge three one-pound live lobsters in a gallon of boiling water with a tablespoon salt, half teaspoon pepper, half gill vinegar, and boil for twenty minutes. Lift up, thoroughly drain, detach claws from bodies and lightly crack, split bodies in two lengthwise, remove gravel pouch from heads and dress on a dish. Decorate all around with parsley greens and serve with a Hollandaise vert-pre separately.