| Method
of Preparation:
Add the lemon juice, seasoning, the Vermouth and the vinegar to
the mayonnaise and stir gently until smooth. In a large pot filled
with salted, boiling water, place the Maine lobster (make sure
it can float with enough water covering it), cover the pot with
a lid and cook for about 7 minutes. Remove the lobster and cool
it down in a large bowl of iced water. Once the lobster is cold,
clean with the help of scissors and dice the lobster meat in cubes
of about ½ inch long and wide. Cut three figs in half and
grill them (flesh side down on the grill) until they get a nice
gold color. Set aside on a plate to cool them down, then cut them
one more time into quarters. Cut the tear drop tomatoes in half.
Carefully mix all the ingredients with the dressing, add the chives,
adjust the seasoning and divide in two equal parts.
Presentation:
Place the salad in cocktail glasses and garnish with
slices of fresh figs. Serve.
Serving Size: 2
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