Summer Solstice Dinner

For this year- I am serving fresh lobster- simply boiled and served cold on ice-fresh bread and a new take on coleslaw.......champagne and pomegranate juice, Mexican beer and Tiramisu with iced bailey coffees.
Adding some zest to old fashioned coleslaw and a new take on the Waldorf salad...
One large white cabbage cored and chopped- or a store bought bag of coleslaw mixture
4 Granny smith apples-= really work the best
1 1/2 cup walnuts- or more to taste- I add more and actually grind about 3/4 cup into almost fine powder- it changes the colour of the salad but really adds a special kick
3/4 cup mayonnaise
3/4 cup plain yogurt
1 tablespoon Dijon or dry mustard- I use dry- more kick
3 tablespoons sugar
1/4 cup olive oil
3/4 teaspoon salt- or to taste
1/4 cup red-wine vinegar

Combine all the dressing ingredients - save the apples and chopped walnuts for later...
toss into the cabbage (can be made a day in advance and the flavours have time to settle) just before serving add the chopped apples and walnuts! voila!
The boiling of the lobsters is equally simple bring a large pot of salted water to a heavy boil- drop the live lobsters into the water for about 5-10 minutes for an average size lobster- remove from water and let cool on ice- serve once cooled with warm butter and fresh lemon juice.....
Hint- do not wear your best clothes for this dinner and enjoy outside! It can be rather messy!