Instructions: In a large stockpot with lightly salted boiling water, plunge the lobsters in, head first. Cook for 10 to 12 minutes. Remove them from the pot and wait until they are cool enough to handle. Remove the tail and claw meat intact. Set aside.

Prepare a charcoal fire.

With the blunt side of a paring knife, scrape the black gills from the underside of the portobellos. Lightly brush the mushrooms with the olive oil. Season with salt and pepper. Quickly grill on both sides until just softened. Or broil them. Remove and set aside.

To serve, arrange the greens on plates. Slice the lobster tail into medallions and fan over the greens. Slice the portobellos into 1/4-inch thick slices and arrange around the lobster meat. Drizzle with a little of the Walnut Oil Vinaigrette and garnish with the lobster claw meat (one per plate) and a scattering of salmon roe, if desired.

This recipe yields 4 servings.

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