Lobster Salad with Corn and Tomatoes  Makes 4 servings Time: 45
minutes  Touches like Minus 8 vinegar (an ultra-fancy vinegar
made from ice wine; see www.minus8vinegar.com) and grapefruit-
infused olive oil add a level of complexity to this dish that
reflect James's sensibilities as a chef as well as the almost
routine opulence that characterizes his cooking at Studio, his
restaurant in Laguna Beach.  But beyond the fancy trappings,
this is actually a simple dish, with three components lobster
warmed in butter, lightly sautéed corn, and great tomatoes
accented with vinegar. If you approach it one part at a time,
you can make quick work of the dish once the lobster is shelled.
And, if you don't want to search for scarce ingredients,
substitute the best-quality wine vinegar you've got for the
Minus 8 and good extra-virgin olive oil for the
grapefruitinfused oil.  1 teaspoon white vinegar 1 teaspoon
crushed black peppercorns 1 bay leaf Salt and black pepper to
taste 4 (1-pound) live lobsters Large bowl ice water