YIELD: 4 servings or 5 cups of salad

3 cups lobster meat, fresh or frozen

1 cup green seedless grapes, halved

½ cup chopped celery

1 Tbsp. chopped parsley

3 Tbsps. toasted pine nuts

2 Tbsps. minced shallots

1 Tbsp. champagne or white wine vinegar

1 Tbsp. lemon juice

1 Tbsp. chopped fresh tarragon

3 Tbsps. extra virgin olive oil

¼ tsp. kosher salt

¼ tsp. coarsely ground black pepper

4 soft artisan rolls, split horizontally

4 leafs red lettuce, washed and dried

1. In large bowl combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt and pepper. Pour over lobster mixture and gently toss to combine.

2. Line the rolls with lettuce and fill with lobster salad.

Photo and recipe: California Table Grape Commission