½ cup of mayo
½ cup ketchup
Put avocado on plate, put spoon full of dressing, cut lobster in to 2 inch pieces , and stack in avocado to make a mound, stand claw up in middle if you have one, stick pieces of dill, arugula, and parsley into the lobster. Lay lemon slices on plate, then put a tablespoon of dressing in between each.
For the dressing, mix ingredients together with a wisk.
Vanilla Poached Pears
1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
6 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Store bought chocolate sauce and pound cake
Place the white wine, water, sugar and vanilla bean into a 4-quart saucepan over medium-high heat and bring to a boil.
Peel the pears and leave the stems attached. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 20 minutes or until the pears are tender. Remove the pears to a bowl, standing them upright, and place in the refrigerator in the poaching liquid.
Remove the pears from the refrigerator, cut a 3in by 1in round piece of pound cake, put pear on top of the pound cake, drizzle chocolate sauce on pear and plate.