Marinated Lobster with Chives!

•1 tbsp Dijon mustard
•3 tbsp fresh lemon juice
•3 tbsp chopped fresh chives
•Salt and freshly ground pepper, to taste
•1/2 cup olive oil
•1lb fresh-cooked lobster meat

In a medium-sized bowl, whisk together the mustard, lemon juice and chives. Add the oil in a thin stream, whisking constantly until mixture is emulsified. Add the lobster meat to dressing and toss to coat well. Cover and chill for 1 to 24 hours, stir occasionally. Consider substituting the fresh-cooked lobster with fresh shrimp. To do so, shell and devein, then cook shrimp in a large saucepan of boiling water for 1 minute, or till pink, and drain.

Corn and Bell Pepper Salad
•2 tbsps olive oil
•2 cups fresh corn cut from the cob (or subsitute with canned or frozen)
•1/2 cup diced green bell pepper
•1 large clove garlic, minced
•1/4 tspn ground cumin
•Salt and freshly ground pepper, to taste
•2 green onions, thinly sliced
•1 tspn fresh lemon juice, or more to taste

In a large skillet, heat oil and add corn, bell pepper, garlic, cumin, salt and pepper. Cook over medium heat for 3 minutes. Stir in green onions and cook for 1 minute, then stir in lemon juice and remove from heat. Transfer salad to bowl and cool to room temperature. May be refrigerated for 1 day. Bring to room temperature before serving.

Finally Assembly
•1 lb tomatoes, seeded and chopped
•1/4 tspn sugar
•1 tbsp olive oil
•Salt and freshly ground pepper, to taste
•2 avocados
•2 tbsp lemon juice
•Sprigs of parsley for garnish

In a bowl, toss tomatoes with sugar, olive oil, salt and pepper; set aside for 20 minutes.

Meanwhile, peel avocados and halve lengthwise. Thinly slice each half crosswise and fan them attractively on a service platter. Sprinkle with lemon juice to keep from browning. Remove the lobster from the dressing with a slotted spoon and arrange in the center of the platter. Reserve chive dressing.

Arrange corn and pepper salad and tomato mixture decoratively on the platter; garnish with parsley sprigs and pass chive dressing separately.