We first tasted this delicious dish while traveling in Italy along the Amalfi coast and have made it many times since. In fact, I think I can honestly say it has become one of my favorite lobster recipes that everyone in my family also loves. Although it is perfect main course salad for warmer weather, it is so special it really is great year round as long as you can find really flavorful ripe tomatoes.

I use lobster tails which I find easier to cook and take apart, but you could also use whole lobster if you prefer. I find gently poaching the tails creates very tender flesh and after cooking I just cool until it is not too hot to handle before removing the shell and cutting into pieces. To poach the tails, bring a pot of water to a boil, then add the tails and reduce the heat to a low simmer. Cook just until the flesh is completely cooked through.