Combine first 5 ingredients in a small bowl; whisk in olive oil. Serve over mixed greens.

Combine first 5 ingredients in a small bowl. Serve with hot cooked corn.

Combine water and salt in a very large Dutch oven or stockpot; bring to a boil. Plunge lobsters headfirst into boiling water, and return water to a boil. Cover, reduce heat, and simmer 10 minutes. Drain and cool slightly.

Meanwhile, place butter in a medium saucepan over medium-low heat; cook 5 minutes or until completely melted. Skim solids off the top with a spoon, and discard solids. Slowly pour remaining butter out of pan, leaving remaining solids in pan; discard solids.

Place each lobster on its back, twist the body and tail shell apart, and cut the body shell open using kitchen shears. Remove liver and coral roe. Remove meat from tail shell. Remove intestinal vein that runs from the stomach to tip of the tail. Return tail meat to shell. Crack claws using a seafood cracker or nut cracker. Serve tail and claws with warm clarified butter.

Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves.

Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Refrigerate mint syrup until ready to serve.

Scoop melons with 1-inch melon baller or ice cream scoop, and place three pieces on each serving plate. Serve with berries, and top with sorbet and fresh mint leaves. Drizzle with mint syrup.