INGREDIENTS

INSTRUCTIONS

In a medium saucepan place the chicken stock, butter, and the first
1/4 teaspoon of salt.  Bring the liquid to a boil and then remove the
pan from the heat.  Add the couscous, cover the pan, and let it sit
for 5 minutes. Transfer the couscous to a glass bowl and let it cool.
In a small bowl place the basil, garlic, olive oil, and the second 1/4
teaspoon of salt.  Mix the ingredients together and set the sauce
aside.  In a large saucepot place 4" of water and bring it to a boil
over high  heat.  Add the lobsters and let them cool.  Remove the
lobster meat from the tails and claws. Remove and discard  the
intestinal tract from each tail. Cut the lobster meat into 1/2"
pieces.  In a medium bowl place the lobster pieces and 6 tablespoons of
the  basil-oil mixture.  Toss the ingredients together so that the
lobster  is well coated. Set it aside.  In another medium bowl place
the cooled couscous, tomatoes, cucumbers,  lemon juice, and the
remainder of the basil-oil mixture. Toss the  ingredients together well
to make the tabbouleh.  In the center of each of 4 individual serving
plate place a mound of  the tabbouleh.  Arrange the lobster pieces
around the edge.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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