Ingredients: 1 Lb. Maine Lobster 6 Each of Yellow and Red Tear Drop Tomatoes 5 Each Fresh Figs 1 Tbsp. Chopped Chives Ingredients For the Dressing: 4 Tbsp. Mayonnaise Juice from 1 Lemon 1 Tbsp. Dry Vermouth 1 Tsp. White Balsamic Vinegar or White Vinegar Salt and Pepper to Taste

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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