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Salads
Artzy-Partzy Lobster Salad

2 cups flour
6 eggs
1/3 cup spinach, finely chopped
5 garlic cloves, finely chopped
3 shallots, finely chopped
1 cup Parmesan cheese, grated
1½ pounds Maine lobster tails & claws
2 sticks butter
2 lemons, sliced for juicing
2 heads green leaf lettuce, shredded
6 Tablespoons Balsamic vinegar

Take 3 shallow dishes and prepare the following:

1st dish - flour
2nd dish - eggs, spinach, garlic, shallots - mix well
3rd dish - Parmesan cheese

Dredge each lobster tail in dish 1, then dish 2, then dish 3 being careful to coat lobster tail completely.

For each tail, sauté 2 Tablespoons of butter in frying pan over medium heat. Once butter foams, add coated tail. Turn on all sides to be sure to cook batter. Squeeze lemon slice over lobster tail to sizzle. Remove to cooling rack.

Save out six tails for garnishing individual plates. Slice the remaining tails into 1 inch pieces. Lightly season the lettuce with the Balsamic vinegar and gently toss lobster into the dressed lettuce. Place on six chilled salad plates. Garnish the center with lemon slices and a small cluster of red seedless grapes. Place one lobster tail on top of each dish. Garnish with lobster shells retained after cooking.