Jenny's blog: "good stuff to eat"

1 1/2 cups chopped onions 3/4 cup chopped carrots 3/4 cups chopped celery 4 cloves garlic, smashed 3 bay leaves 1 cup distilled white vinegar 3 lemons, quartered and juiced 3/4 cup salt 2 tablespoons cayenne pepper 2 (1 1/4-pound) lobsters 8 cups mache or a chiffonade of mixed greens Cilantro-Avocado Dressing, recipe follows 1 1/2 cups halved teardrop tomatoes 1 1/2 cups diced hearts of palm 1 1/2 cups orange segments, white pith removed Fresh cilantro sprigs, for garnish Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside. Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.