Chilled Lobster Salad With Basil-Lime Salsa

Course : Seafoods
Serves: 4
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1/2 cup seeded chopped unpeeled tomatoes
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 cloves 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 / Directions:

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).

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