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1. In a 6- to 8-quart casserole, combine the quartered onion, vinegar, 1 teaspoon olive oil, bay leaf and 1 tablespoon of salt with 2 quarts of water.
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2. Bring to a boil over high heat, drop in the shrimp and reduce the heat to low. Simmer uncovered for 3 or 4 minutes or until the shrimp turn pink. Then remove them with a slotted spoon and set the shrimp aside.
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3. Bring the liquid remaining in the casserole to a boil again. Plunge the lobster head first into the liquid, cover and boil briskly for 10 to 15 minutes or until the shell turns bright red. Remove the lobster to a plate and let it cool.
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4. Shell the shrimp. Devein them by making a shallow incision down their backs with a small, sharp knife, and lifting out their intestinal veins with the point of the knife. Cut the shrimp into ½-inch dice.
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5. Twist off the large claws of the lobster at the point where they meet the body and crack each claw in two or three places with a nutcracker. Split the lobster in half and remove all of the meat from the claws, body and tail.
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6. Remove and save the greenish brown tomalley (liver) and the red coral (roe). Cut the lobster into ½-inch dice and refrigerate the lobster and shrimp for at least 1 hour or until thoroughly chilled.
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MAYONNAISE:
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1. To make the mayonnaise, warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks. With a whisk, or a rotary or electric beater, beat the yolks vigorously for about 2 minutes until they thicken and cling to the beater.
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2. Add a teaspoon of the lemon juice, ½ teaspoon of salt and the white pepper. Then beat in ½ cup of the' oil, ½ teaspoon at a time; make sure each addition is absorbed before adding more. By the time ½ cup of oil has been beaten in, the sauce should be the consistency of very thick cream.
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3. Pour in the remaining oil in a slow, thin stream, beating constantly. Beat in the remaining 2 teaspoons of lemon juice, the vinegar and parsley.
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4. With the back of a spoon, force the lobster tomalley and coral (if any) through a fine sieve into the mayonnaise. Mix thoroughly and taste for seasoning.
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ASSEMBLE:
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1. Just before serving, toss the shrimp, lobster, lettuce, tomato, chopped onions and sieved egg yolks together thoroughly in a large chilled bowl.
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2. Add about ½ cup of the mayonnaise and turn the shellfish and vegetables about with a spoon to coat them evenly.
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3. Garnish the salad with chopped egg whites and serve the remaining mayonnaise separately in a sauceboat.
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