This recipe was inspired by a dish I had years ago on vacation at a wonderful but now defunct restaurant on Martha’s Vineyard called Bittersweet. This is my favorite starter ever! I even had the catering company serve it at my wedding.  You can also try it for lunch on a slice of toasted bread using the purée as a spread for a delicious open-faced sandwich. Serves 4 Lobster Salad 1 1/2 cups boiled, shelled lobster meat cut into chunks 1 Tbsp each vegan Mayonnaise and Coconut Yogurt 2 Tbsp finely diced Celery 1 tsp each finely chopped tender Celery Leaves, fresh Chives, and fresh Tarragon Dash of Heinz Ketchup or Sriracha Pinch of Salt and Black Pepper Lemon Zest for garnish Mix all ingredients except lemon zest in a bowl and chill. Lima Bean Puree 1 cup cooked Lima Beans 1/4 cup good Olive Oil 1 clove Garlic 3-5 chopped Basil leaves 3 Tbsp Vegetable Broth Salt if necessary to taste Puree in a food processor until smooth. If too thick add a bit more …