Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    spiny lobsters -- 1 1/2 pounds each
                        (may substitute maine lobsters)
                        steamed 10 minutes and cooled
   2      ribs          celery -- sliced, paper thin
   1      medium        red onion -- sliced, paper thin
   1      pound         almost overripe tomatoes -- in 1/4" dice
   2      cloves        garlic -- thinly sliced
  15                    basil leaves
  20                    mint leaves
     1/2  cup           extra virgin olive oil
                        juice and zest of 1 lemon
   2      cups          arugula -- washed and spun dry

Preparation:

Remove meat from lobster and cut into 1/2-inch pieces (leave claws whole, out of shell, if using Maine lobster). Place in a large mixing bowl. Add celery, onion, tomatoes, garlic, basil, mint, olive oil, lemon juice and toss. Season with salt and pepper and let stand 10 minutes. Add arugula, toss to coat and serve sprinkled with lemon zest. Yield: 4 servings