8 small new potatoes
4 small lobster tails
6 cups organic salad greens
8 ounces smoked salmon
2 ounces Osetra caviar
8 tiny cherry tomatoes, halved
Vinaigrette to taste
salt & freshly ground pepper

Cook the potatoes in boiling salted water for 10 minutes or until tender. Drain and cool, then cut in half.

Lobster tails: Using poultry shears, and beginning where the lobster meat is exposed, cut the top of each shell down the middle of the segments, (top round part not flat bottom) until you are one segment from the tail.

While cutting you will open the surface of the tail meat, but do not worry. Just make sure you do not cut too deeply into the flesh. Take the tail in hand with the cut top up and gently work the tail meat away from the shell working down to the last segment.

Do not detach the meat completely. When the meat is free, but still attached at the last segment, open the shell gently and pull the tail meat out of the shell and let it settle back on top of the shell.

There may be some cracking of the shell when you pull it apart enough to extract the meat. Be gentle, so that the end of the meat does not disconnect from the shell. Like my mother always said, be gentle but firm. This can be done ahead of time but keep the tails cool. (Note: you will be barbecuing the lobster attached to the shell).

Fire up the barbecue. Baste the lobster meat with melted butter or extra virgin olive oil. Place meat side down, shell up on the grill for three minutes for 6 to 8 ounce tails. Turn and place shell side down, close the hood or place foil over the tails and cook until shell is completely red, about eleven minutes. Meat will be a white against the red shell. Take them off of the grill, set aside and cool.

Prepare vinaigrette by whisking together 2 tablespoons wine vinegar, 1 tablespoon Dijon mustard, one minced shallot and 1 tablespoon minced bay leaf parsley. Gradually incorporate 6 tablespoons extra virgin olive oil. Toss the salad greens with the vinaigrette.

On each plate arrange a layer of dressed greens. Cut the smoked salmon into ribbons with sharp kitchen scissors and arrange on top of the salad. Place the lobster tail around the rim of each plate. Arrange the potato halves in between and top them with the Osetra caviar.