3/4 c  Chicken stock
1 tb Butter
1/4 ts Salt
3/4 c  Couscous
1/2 c  Fresh basil leaves; minced
1 md Garlic clove; minced
3/4 c  Olive oil
1/4 ts Salt
2    Lobsters (1-1/4 lb each)
1 md Tomato; peeled, seeded,
- and diced medium
1 md Cucumber; peeled, seeded,
- and diced medium
2 tb Lemon juice, fresh squeezed

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.