Instructions: Combine the lime juice, olive oil, and Tabasco in a nonmetallic bowl. Marinate the lobster in the mixture in the refrigerator for 1 to 2 hours. Drain the marinade and discard.

Add the celery, green pepper, red onion, cilantro, scallions, mayonnaise, sour cream, and olives. Toss well. Line a large bowl with a bed of curly endive or escarole. Garnish with chopped parsley and wafer-thin lime slices.

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