Preparation

• Dissolve the gelatin in water. In a mixing bowl, combine the parsley, dill, tarragon, chives, butter, cream cheese, and mayonnaise. Melt the gelatin over low heat. Stir in the herb mixture.
  Combine the lobster chunks with the green sauce. Arrange the smoked salmon slices on a sheet of film wrap in a 12 by 8-inch rectangle.
  Spoon the lobster-herb mixture over the smoked salmon to form a log about a foot long. Lift the film wrap, and enclose the smoked salmon in the lobster mixture.
  Twist both ends of the roll. Refrigerate for 3 to 4 hours, or until the roll is firm.
  Remove the film wrap. Place the roll on a cutting board, and slice into -inch slices.
  
  PRESENTATION
  Arrange two slices of the smoked salmon and lobster roll on cold plates. Serve with cucumber salad, and tomato slices. Decorate with lemon baskets or wedges.