Story by Cheryl Galvin Whether lobster is to be eaten at an elegant gourmet restaurant or casual shore-side picnic table, this culinary adventure begins with a common ritual—donning disposable bibs. Once the plastic tabs are securely tied, the anticipation of diners mounts as they await the arrival of steaming hot lobsters Next, they must deftly maneuver a nutcracker in one hand and a red claw in the other until shells are fractured revealing the succulent red-speckled meat. Photo by Sara Gray   Subscribe La Vie Claire Magazine

Photo by Kindra Clineff 1 pound fresh or frozen lobster meat (cooked) 4 cups cole slaw spiced / cracked black pepper 1 cup lettuce chopped 8 green Olives 4 small wooden skewers 4 martini glasses Place 1/4 cup of chopped lettuce in each martini glass. Add 4 ounces of spiced cole slaw to each glass. Then add four ounces of cooked lobster meat to each glass. Finally garnichsx each salad witha pair of green olives pierced with a weeden skewer. Photo by Kindra Clineff