Ingredients
| 2 | (1-1/2 lb.) spiny lobsters (may substitute Maine lobsters) | | 2 cups | celery ribs, sliced paper thin | | 1 | md. red onion, sliced paper thin | | 1 lb. | almost overripe tomatoes, chopped in 1/4-inch dice | | 2 cloves | garlic, thinly sliced | | 15 | basil leaves | | 20 | mint leaves | | 1/2 cup | extra-virgin olive oil | | 1 | lemon, juice and zest of | | Salt, to taste | | Freshly ground black pepper, to taste | | 2 cups | arugula, washed and spun dry |
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Instructions
Steam the lobsters for 10 minutes and then cool. 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.
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