Warm Lobster Salad with Lemongrass

Ingredients

• 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
• 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
• dashes 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