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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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