Lobster Medallion Salad with Mustard Vinaigrette

2 cups dry white wine
2 cups chicken broth
4 SeaMazz frozen lobster tails, thawed
12 cups mâche or mixed salad greens
4 hard-boiled eggs, sliced
VINAIGRETTE
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
1/3 cup white balsamic vinegar
1/4 cup finely chopped green onions
1 tablespoon sugar
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh Italian parsley
Salt and pepper to taste
Method

1. Place wine and chicken broth in a saucepan and bring to a boil. Add lobster tails and simmer until opaque in the center, about 10-12 minutes. Drain and let cool. Remove lobster meat from shells and slice into medallions.
2. To prepare the vinaigrette, combine all ingredients in a bowl. Set aside.
3. To assemble salad, place mâche or mixed greens on 4 plates. Top with lobster medallions and sliced eggs. Drizzle 1-2 tablespoons vinaigrette over each salad. Add salt and pepper to taste.

Makes 6-8 servings.
Optional: Garnish with assorted sweet peppers.