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Lobster And Heirloom Tomato Salad

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Ingredients

Four 1 1/4-pound lobsters

1/2 cup extra-virgin olive oil

1 cup lightly packed basil leaves

4 shallots, thinly sliced

1 teaspoon cracked black peppercorns

1 large plum tomato, cored and coarsely chopped

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

Salt

1 head Boston lettuce, torn into bite-size pieces

1 small head radicchio, torn into bite-size pieces

1 cup tightly packed m√Ęche or mesclun

2 medium red heirloom tomatoes, cored and cut into 8 wedges

2 medium yellow heirloom tomatoes, cored and cut into 8 wedges

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