Instructions: Boil lobsters 10 minutes and refresh in ice cold water. Remove claw and knuckle meat, split tails and remove flesh, being careful to leave whole.

In a 14-inch saute pan, heat 4 tablespoons oil, grapefruit segments and lobster slowly over low heat. In a mixing bowl, toss mache and olives with remaining 3 tablespoons olive oil and juice of 1 lemon. Divide mache and olives among 4 plates, spoon lobster and grapefruit around base of salad, sprinkle with grapefruit zest and serve.

This recipe yields 4 servings as main course.

Comments: The original recipe title as listed is "Warm Lobster Salad With Grapefruit, Mache And Black Nyon Olives".

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