LOBSTER AND MUSHROOM SALAD WITH CAPERS
(Double the recipe)

2 cups cooked lobster meat, cut into 1-inch pieces
1/2 cup sliced mushrooms
1 cucumber, peeled, seeded and finely diced
1/2 cup Mayonnaise
Lobster tomalley and coral (if available), sieved into a bowl
6 romaine leaves
2 ripe tomatoes, cored and cut into wedges
Cocktail capers, drained and washed

In a large mixing bowl, combine lobster meat, mushrooms and cucumber, add mayonnaise and toss well. Add tomalley and coral, and mix gently but thoroughly. Arrange romaine leaves on each of the necessary salad plates. Top each leaf with equal amounts of salad; garnish edges with tomato wedges and sprinkle capers over salad.