From: Chef/owner Mark Grosz, Oceanique, Evanston, IL. Yield: 4 servings.

1 live whole Maine lobster, 1 lb.
4 slices brioche
2 Tbsp. extra virgin olive oil
1 tsp. fresh lime juice
1 cup arugula
1 tsp. shallot, chopped fine
to taste, Hawaiian red sea salt
to taste, freshly ground black pepper
4 Tbsp. aioli

Boil lobster in water for 4 minutes. Remove and let rest in a bowl for 5 minutes. Remove meat from shell and slice thinly.  

Toast brioche. Meanwhile, mix arugula with shallots, 2 Tbsp. olive oil, the lemon juice, salt and black pepper. Place brioche on plates. Spread 1 Tbsp. aioli onto each piece of toast and lobster meat, finishing with arugula salad. If desired, serve with a French Chenin Blanc.