Red lobster means pure desire

2 lobsters, fresh and alive! Approx. 350 g each
1 bunch mixed vegetables (carrot, celery root and leek)
1 small bunch herbs with at least five different herbs
1 tablespoon caraway
1 onion
3 tablespoons ketchup, preferably our Heinz
3 tablespoons mayonnaise
1 pinch cayenne pepper
1/2 orange, juiced
4 cl. first-rate cognac

Put the biggest pot you have on to boil, and add the bunch of mixed vegetables along with the bunch of herbs, the onion and the caraway. Now let this seasoned water boil vigorously to flavor the water. When it smells nice and strong, we turn to our lobsters and do what we have to do. Plunge them into the boiling water one after the other. Since the seasoned water should at this point be at a roaring boil, this will all be over very quickly and in the end the taste of them will make you forget. The lobsters should come to a boil once, and then, with the weight specified, steep for five minutes until done. The lobsters can be served immediately by halving them longitudinally with a long knife. For the sauce, we then combine all the ingredients, and just need to add a bit of decoration, which for me can only be parsley.