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Salads
Kansas
City
Lobster Salad
With Heirloom Tomatoes
2-one pound
Maine
lobsters, cooked
1 pound Heirloom tomatoes (assorted shapes & sizes)
1/4 cup high quality olive oil
8 leaves of Arugula or red lettuces
1/2 lemon, juiced
Serves 4
1. Remove meat from the lobsters and slice into bite sized pieces.
2. Core & dice tomatoes.
3. Toss tomatoes, lobster, and olive oil with lettuce. Season with lemon &
salt.
4. Place salad evenly on four plates or all on one platter.
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