Lobster, Potatoe And Green Bean Salad With Pesto Vinagrette

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   ["1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking.", "2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside.", "3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper.", "4. To serve, cut the potatoes into 1/4"" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes."]

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