I did a twist on lobster roll and made lobster flats. Grilled summer squash, grilled cherry tomatoes from the garden and grilled baguette slices smeared with garlic butter. I mixed evoo with garlic, rosemary, salt and pepper for the squash and tomatoes. The lobster salad was made with meat from two lobsters, brunoise of celery and jalapeno, basil, Old Bay, a dash of horseradish and a dash of spicy mustard. It was delicious and we ate the whole thing.