Bring a large pot of salted water to a boil over high heat.

Add the live lobster upside-down and head first.

Cover and cook until the shell is red, approximately 12 to 15 minutes.

Drain and let the lobster cool.

In a separate pot, briefly boil the shrimp and monkfish in salted water until the shrimp has just turned pink, and the fish is just cooked through.

Remove the shells from the shellfish and cut both the shellfish and fish into ¾-inch pieces.

Prepare the vinaigrette: In a large bowl, whisk together extra-virgin olive oil, vinegar, Dijon mustard, salt, and pepper.

Stir in the finely chopped scallions, pickles, pimiento, hard-boiled egg, and parsley.

Add the cut shellfish and fish to the vinaigrette and stir to coat evenly.

Cover the bowl and let the mixture marinate in the refrigerator overnight.

Serve the Seafood and Fish Salad with Vinaigrette cold as a delightful tapa or as a refreshing first course.

Enjoy the flavors of the sea!