Instructions: For the Sorrel Vinaigrette:
In a blender combine sorrel, parsley, shallot, and lemon juice. Puree until liquified. With motor running, slowly drizzle in olive oil. Season with salt and pepper.

Yield 1 squirt bottle

For the Avocado Salad:
In a bowl mix together the olive oil, lemon, red wine vinegar and cumin.

Add the sliced onions and toss. Cook the onions over the grill until tender. Cool and dice. Put onions back in marinade. Set aside.

In a bowl gently mix together the avocado, tomato, garlic, marinated onions, chilies, sorrel, and mint. Finish with olive oil, lemon juice and salt and pepper to taste. Set aside.

For the Lobster:
Twist off the claws and joints of the lobster and then twist the tail off the body. Slide a blunt dinner knife under the shell of the lobster belly.

This will keep the body meat flat during poaching.

For the Court Boullion:
Add all ingredients together and in a shallow pot bring to a boil. Reduce to a simmer. Place the claws and body in the poaching liquid and cook over a gentle simmer for 10-12 minutes. The claws will take 2-4 minutes longer than the bodies. Remove from liquid and let cool. Crack shells using a mallet or a heavy French knife. Slice the body meat on a bias into medallions. Slice the claw meat in half. Any extra lobster scraps can be chopped fine and used as a garnish for the finished presentation.

For the Frisee Garnish:
Mix all ingredients together.

To assemble:
Place a 3-inch flan mold in the middle of a chilled plate and fill with the avocado mixture. Remove mold and cover with 4-5 slices of lobster medallions. Top each salad with frisee salad. Drizzle sorrel vinaigrette around the plate. Sprinkle excess lobster meat around the plate.

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