Maine Lobster Salad

• 2 cups mixed salad greens
• 1 pound Maine lobster, picked over for shells and cut into bite-sized pieces
• 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. Makes four servings.