In a large pot, bring salted water to a boil over high heat.

Add the live lobsters upside-down and head first.

Cover and cook for approximately 15 minutes.

Drain and let the lobsters cool.

Remove the shells, cut the lobster meat into ¾-inch pieces, and place them in a medium bowl.

In a small bowl, whisk together olive oil, white wine vinegar, and brandy.

Stir in finely chopped onion and hard-boiled egg.

Season the mixture with salt, pepper, paprika, and crumbled saffron threads.

Fold the vinaigrette into the lobster pieces.

Cover the bowl and let the lobster marinate in the refrigerator for a few hours or overnight for enhanced flavors.

Serve this saffron-infused lobster dish cold for a delightful and elegant dining experience.