Ingredients:
1 steamed lobster tail plus claw meat, sliced thin across the thickest part
1 apple, cored, small dice
2 tablespoons EVOO
1 1/2 tablespoons unsalted butter
1/2 pound Shitake mushrooms, thinly sliced (keep the stems for amazing vegetable stock)
1 tablespoon fresh thyme leaves
1 tablespoon freshly squeezed lemon juice
1/4 cup Pernod (licorice flavor liqueur)
1/2 pound baby spinach
2 tablespoons Vanilla Vinaigrette (see Vanilla Vinaigrette recipe)
Kosher salt and freshly ground black pepper

In a large sauté pan over medium-high heat, add 1/2 tablespoon butter plus 1 tablespoon EVOO and heat until the butter begins to brown. Add the sliced mushrooms and toss to coat. Add the fresh thyme and season. Continue to cook until the mushrooms are nicely colored, approximately 5 minutes. As it will flambé when it hits the hot pan (fire!), carefully add the Pernod and cook until the flames have fully extinguished. Transfer the mushrooms to a sheet pan.

In the same sauté pan add 1 tablespoon EVOO, in addition to 1/2 tablespoon butter and heat until the butter turns brown. Immediately add the cubed apples and stir to coat. Continue to cook until the apples are nicely colored. Drizzle the lemon juice over the apples, stir to coat and remove from the heat. Add to the same sheet pan as the mushrooms. Lastly, on the same sauté pan, add the remaining 1/2 tablespoon butter and toss in the lobster meat in addition to the mushrooms, apples, and 2 tablespoons vanilla vinaigrette. Toss to combine and when the mixture is heated through add the spinach and sauté to coat. The spinach will wilt slightly. Season to taste and serve immediately.