This recipe combines traditional flavors and healthy ingredients with lobster in a fun way. The sweet lobster is cut with “spicy” fennel and rounded out with creamy herbed buttermilk dressing and toasted pine nuts. –Mac Arrington

Wine: Champagne, Prosecco, un-oaked Chardonnay and Viognier


For the Main Event

2 live Maine lobsters

5  to 7 large kale leaves, stem removed, thinly sliced

1 fennel bulb, quartered, cored, and thinly sliced

5 cabbage leaves, thinly sliced

4 Tbsp pine nuts, toasted

Buttermilk dressing, as desired

1 Tbsp chives, minced

Sugar, as needed

Salt & FGBP to taste

For the Dressing

¾ cup buttermilk

Lemon zest from 1 lemon

Lemon juice from 1 lemon

2 Tbsp parsley, minced

1 Tbsp chives, minced

2 Tbsp tarragon, minced

A pinch of salt & FGBP


For the Main Event

Toss kale, fennel, and cabbage with ¼ teaspoon of salt & ¼ teaspoon of sugar. Let it sit in the fridge while you prepare the rest of the ingredients and the lobster.

Bring a pot of heavily salted water to a boil. Add the lobsters and cook for 5 to 7 minutes, depending on the size. Remove them from the water and let sit for 5 minutes.

Mix the ingredients for the dressing together in a bowl while the lobsters are cooling. Remove all of the lobster meat from the shells and divide into two portions per lobster.

Drain the liquid from the kale, fennel, and cabbage. Mix in pine nuts and dressing until lightly coated. Portion the slaw into bowls and top with lobster meat. Garnish with chives, more pine nuts, and a drizzle of buttermilk dressing over the lobster.