Recipe courtesy of Costas Spiliadis, Milos Restaurant, Montreal.
Place lobster in large bowl or pot and pour over the wine. Let the lobster get drunk. Alternatively, just add wine for some of the water in the cooking liquid for the lobster.
Fill a large stockpot, ¾ full of water. Make sure to have a fitted lid to the pot ready. Add onion, celery and season generously with salt. Bring to a boil. Add the lobster, head first, to boiling water, cover pot immediately with lid and boil for 5 minutes. Remove lid, pour vinegar and cook for another 5 minutes.
Remove lobster from stockpot. Let lobster cool slightly so easy to handle. With a large, sharp knife, carefully split lobster tale lengthwise and crack the claws. Try to keep the lobster shells as intact as possible and reserve shells for garnishing, if desired.
Under the broiler or on a hot grill cook the lobster for another 5 minutes. Let cool slightly so easy to handle. Remove lobster meat from shell. Slice tail into bite size pieces. Chop the claw meat. Transfer lobster pieces to a large bowl.
Add the endive, spring onions, small radicchio, fennel and dill to the lobster. Toss gently.
Finish with olive oil, lemon juice and Metaxa Brandy. Season with fleur de sel and white pepper. Place it in the middle of a serving platter, garnishing with the lobster half shells and dill sprigs. Serve warm to room temperature.