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1
In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug.
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2
Drain lobsters immediately, and set aside until cool enough to handle.
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3
Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices.
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4
Shell claws, but leave claw-meat intact.
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5
Set lobster meat aside in a cool place.
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6
Bring another pan of water to a boil.
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7
Shuck baby corn ears, and carefully drop into boiling water.
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8
Cook 1 minute, then drain and cool.
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9
Set aside.
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10
Holding peppers and chili with a long-handled fork, turn them briefly over a high flame.
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11
Alternately, place under a broiler, turning when necessary.
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12
When skin is blackened and peeling, place in a paper bag for 5 minutes.
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13
Rub skin off peppers and cut flesh in julienne strips.
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14
Wash all greens and dry carefully.
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15
Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram.
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16
Turn salad greens in dressing and remove from bowl.
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17
Arrange greens on four dinner plates, alternating colors for presentation.
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18
Toss corn ears in dressing and remove.
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19
Arrange in spokes on greens.
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20
Place pepper and chili strips between corn ears.
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21
In the center of each plate, place an intact lobster claw, removed from shell.
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22
Arrange a quarter of the lobster slices around claw.
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23
Garnish with tomato halves and wedges of remaining lime.
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24
Pour extra dressing on lobster.
