Lobster and Dressing:
Steam lobsters for 7 minutes and remove from shell.

Dice one piquillo pepper and mix with chopped green onions, lemon juice, grapeseed and olive oil. Add salt and pepper to taste.

Marinade lobsters for 3 to 5 minutes in dressing before serving.

Potatoes:
Cook the potatoes, skin on, starting in cold water until cooked. Remove skins and slice potatoes.

Piquillo Pepper and Cheddar:
Cut Canadian Medium Cheddar in four equal parts and place one piece inside the piquillo pepper. Repeat with the remaining peppers.

Finely slice the coriander stem, chives, chervil stem, mint leaves and tarragon leaves. Chop the chervil and coriander leaves and mix all the herbs together.

Stuff part of the herb mixture in each piquillo pepper, leaving the remainder of the mixture for the dressing.

Pan sear the piquillo pepper slowly, just enough to melt the Canadian Cheddar.

Presentation:
Place frisée salad in a plate. Arrange potato slices in the centre, add lobster and top with stuffed piquillo pepper. Mix remaining herb mixture with dressing and drizzle the mixture on the dish.

Jean-Pierre Challet, Chef de cuisine, Windsor Arms, Toronto