| 1 | In a medium saucepan place the chicken stock, butter, and the first ?teaspoon of salt. |
| 2 | Bring the liquid to a boil and then remove the pan from the heat. |
| 3 | Add the couscous, cover the pan, and let it sit for 5 minutes. |
| 4 | Transfer the couscous to a glass bowl and let it cool. |
| 5 | in a small bowl place the basil, garlic, olive oil, and the second ?teaspoon of salt. |
| 6 | Mix the ingredients together and set the sauce aside. |
| 7 | in a large saucepot place 4" of water and bring it to a boil over high heat. |
| 8 | Add the lobsters and let them cool. |
| 9 | remove the lobster meat from the tails and claws. |
| 10 | Remove and discard the intestinal tract from each tail. |
| 11 | Cut the lobster meat into ? pieces. |
| 12 | in a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. |
| 13 | Toss the ingredients together so that the lobster is well coated. |
| 14 | Set it aside. |
| 15 | in another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. |
| 16 | Toss the ingredients together well to make the tabbouleh. |
| 17 | in the center of each of 4 individual serving plate place a mound of the tabbouleh. |
| 18 | Arrange the lobster pieces around the edge. |
