Categories: Seafood 
      Yield: 4 servings 
  
    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.