2 cups mixed salad greens
1 pound cooked Maine lobster meat
2 cups vine-ripe cherry tomatoes, sliced in half or 2 large tomatoes, sliced
1 European seed-less cucumber, thinly sliced
1 lemon, cut into 4 wedges
Fresh basil leaves or tarragon leaves for garnish
1/2 cup mayonnaise
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil or tarragon
2 Tablespoon grated onion
1 Tablespoon fresh lemon juice
To taste, sea salt and freshly ground pepper
Line four plates with the salad greens. Mound a quarter of the Maine lobster in the center of each plate. Arrange the sliced tomatoes and cucumbers on the plate. Garnish each plate with a lemon wedge and a piece of fresh tarragon or basil.
Prepare the dressing: Whisk together the mayonnaise, chopped fresh herbs, grated onion and fresh lemon juice. Season to taste with sea salt and freshly ground pepper. Pour the sauce into a pitcher and allow each person to serve themselves.