Place the fresh cod or porgy fillets in a medium saucepan with enough water to cover them.

Cover the saucepan and cook over medium heat for 15 minutes or until the fish is tender.

Drain the cooked fish, let it cool, and pat it gently with paper towels to remove excess moisture.

Shred the fish with your fingers.

In a small bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of vinegar, salt, and pepper.

Pour this mixture over the shredded fish and let it marinate for 30 minutes.

After marinating, drain the fish and set it aside.

Fill a large pot with water, add salt, and bring it to a boil over high heat.

Carefully add the live lobster, headfirst, into the boiling water.

Cover the pot and cook the lobster for 12 minutes.

Once cooked, drain the lobster and let it cool.

Remove the shell and cut the lobster meat into thin slices.

In a large serving bowl, combine the shredded fish and sliced lobster.

Fold in the strips of pimientos and the small pitted green olives.

In a small bowl, whisk together 1 teaspoon of vinegar, 3 tablespoons of extra-virgin olive oil, and salt to taste.

Pour this dressing over the salad and toss gently to coat all ingredients evenly.

Garnish the salad with wedges of hard-boiled eggs.

Refrigerate the salad for at least 2 hours before serving it cold.