Blend mayonnaise, chili sauce, cayenne pepper, brandy and grated red pepper together, pour this mixture in a sauce filler.

Shred tomatoes.

Divide lobster along into halves and take off its fillet carefully, trying to preserve its as a whole.

Line 2 plates with lettuce leaves, put small fillets from claws and junctions, cover with tail fillets. Garnish with the remained products, spacing them around the lobster fillets. Top with greens.

Whisk vinegar, water, vegetable oil, salt and pepper together and dress the salad.