2 teaspoons extra-virgin olive oil

2 teaspoons fresh lemon juice

2 teaspoons fresh basil leaves, chopped

1 perfectly ripe avocado, diced

1 cooked lobster tail, diced

1 small scallion, chopped

1/4 teaspoon kosher salt

Pinch of black pepper

4 pale green leaves romaine lettuce, from innermost part of head

2-4 cherry tomatoes, halved

2 tablespoons toasted almonds, for garnish

Mix the oil, lemon juice, and basil in a small bowl.

Place the avocado, lobster, and scallion in a small bowl, add the dressing and very gently toss. Add the salt and pepper. Put 2 leaves of the romaine on each of the 2 plates and place 1/2 the lobster mixture at the thinner, paler end. Serve immediately, garnished with the almonds.

Serves 2.