2 teaspoons vegetable oil
1 tablespoon fresh ginger root, chopped
6 tablespoons lemon peel, finely zested
2 tablespoons fresh lemon juice
1 1/4 pounds uncooked lobster meat, steamed or
    broiled, cut into chunks
1/4 cups cilantro, thinly sliced leaves
1/4 cups basil, thinly sliced
1 medium cucumbers, thinly sliced
1/8 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
4 leaves Boston lettuce
1/2 small red onion, sliced

Warm oil in a small nonstick skillet over medium heat; add ginger, and saut?1 minute. Transfer to a large mixing bowl. Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.

Set a lettuce leaf on each of 4 plates. Arrange salad on top and garnish with red onion.

Serves 4.

Yields about 1 cup lobster salad per serving.

4 WW points