Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           seeded chopped unpeeled tomatoes
   2      tablespoons   fresh lime juice
   1      tablespoon    balsamic vinegar
   1      tablespoon    olive oil
   1      small   clov  garlic -- peeled
   1 1/2  cups          seeded chopped unpeeled tomatoes
     1/3  cup           peeled -- seeded, and diced
                        -- cucumber
     1/3  cup           finely chopped green onions
   2      tablespoons   finely chopped fresh basil
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   2 1/2  ears          fresh corn -- cooked
   4      cups          tightly packed sliced romaine lettuce
   1      cup           tightly packed trimmed watercress
     3/4  pound         cooked lobster meat
                        -- cut into bite-sized pieces

Preparation:

Position knife blade in food processor bowl; add 1/2 cup tomato and next 4 ingredients. Process until smooth. Pour mixture into a medium bowl; stir in 1-1/2 cups tomato and next 5 ingredients. Set aside. Cut whole kernels from ears of corn to measure 2 cups. Combine corn, lettuce, and watercress in a large bowl; toss well. Add tomato mixture, and toss gently to coat. Divide evenly among 4 serving plates; top each with lobster. Yield: 4 servings (serving size: about 2 cups salad and 3 ounces lobster).