This is a whole meal for a hot day and a wonderful one at that. It should be served on a large platter to give it the appearance luxury that is deserves. A perennial favorite at the Pink Ado.

1 onion, quartered, unpeeled
1/2 lemon
1 bay leaf
6 whole cloves
1/4 tsp. pickling spice
1/4 tsp. cayenne pepper
Salt & freshly ground black pepper to taste
2 (1 lb.) frozen lobster tails (uncooked)
1/2 head each leaf & iceberg lettuce
4 stalks heart celery, chopped
1 bell pepper, chopped
1 c. grated cheddar cheese
1 c. cooked & chilled green beans
1/2 c. chopped fresh parsley
10 pitted black olives
2 lg. fresh tomatoes, cut into wedges, for garnish
3 hard cooked eggs, cut into wedges, for garnish