2 each 1 1/4- 1 1/2 lb. live Maine lobsters
1/2 pound sugarsnap peas
1/2 cup celery, sliced diagonally
1 medium red bell pepper, sliced
2 tablespoons fresh basil leaves, minced
1 tablespoon lemon rind, grated
3 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 pinch fresh ground black pepper
8 butter lettuce leaves
1 medium tomato, cut into wedges
4 slices lemon, edges fluted
Cook Maine lobsters, then remove from pot and allow to cool until they can be handled. Remove the meat from the claws and tail, cut into 3/4 inch chunks and place in a large bowl. Remove meat from the legs and the body and add to claw and tail meat. chill for an hour or more.
In a small saucepan of boiling water, cook the sugarsnap peas for 1-2 minutes. Drain and refresh them under cold water. Thoroughly dry on paper towels and add to the Maine lobster. Add celery, red pepper, minced basil leaves and lemon rind to Maine lobster and peas.
In a small bowl whisk the lemon juice with a pinch of salt. Slowly whisk in the olive oil and continue whisking until the dressing is emulsified. Toss the Maine lobster and the vegetables gently with the dressing to coat it well. Add salt and pepper to taste. Divide the salad between 2 salad plates and garnish with butter lettuce, tomato wedges and lemon slices.