In a large pot, bring salted water to a boil and scald the lobsters in it just briefly until the shells turn red and the meat can be released. (Caution: The lobster must not be cooked through!) Split lobster lengthwise with a sharp knife, break out claws and release lobster meat. If possible, cut the meat into equal slices, salt, pepper and place side by side in a suitable casserole dish. Melt the butter in a sauce pan, mix with chili, mustard and vinegar, let everything boil through and pour over the lobster slices. Saute them on the lowest heat for about 4 minutes. Now add the white wine and let the lobster meat simmer covered for another 5 minutes on lowest flame. Remove lobster pieces and arrange on a warmed serving platter. Reduce the remaining stock to about half and, as soon as it begins to thicken, pour over the lobster pieces. Garnish with parsley and lemon slices.
COOKING TIME: boil for a few minutes, infuse for about 9-10 minutes.