Instructions: LOBSTER: Combine all ingredients for court bouillon. Bring to boil. Add lobsters and cook for 12 minutes. Remove lobsters from stock and place them in a large bowl of ice water to cool down quickly.

Once cool, clean lobsters by cracking the claws and removing meat. Twist tail to separate from head, and with scissors, cut shell down the middle.

Remove the meat whole.

Slice 1/4 inch thick medallions, slicing against the grain of the tail.

Each portion should 1 claw and 4 medallions.

SALAD: In a saucepot, bring water and sugar slowly to a boil, dissolve sugar. Add cloves and cinnamon. Boil 2 minutes.

Slice two peaches into sections and place into hot poaching syrup, reserving third peach. Remove from heat and allow to steep for approximately 5 minutes or until tender. Drain well. Combine sliced peaches and lettuce in a mixing bowl.

Dice remaining peach and reserve.

Place shallots, garlic and vinegar in a small mixing bowl and slowly whisk in olive oil. Adjust seasoning to taste.

Place cream in a bowl and beat with electric mixer. Slowly add cinnamon.

Continue beating until stiff.

Add lobster and shallot -dressing to the lettuce and peaches. Gently toss together. Divide into four portions and place in the center of the plate.

Spoon the cinnamon cream on top of salad or on the he side and garnish with diced peaches. Drizzle any extra vinaigrette on or around salad if desired.

Serve cold.

Serves 4

Autumn in Ontarios Wine Country

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