6 c. cubed lobster meat
2/3 c. finely chopped red onion
2/3 c. chopped celery heart
1/2 c. chopped green peppers
1/4 c. drained capers
1/4 c. chopped fresh parsley
1 tsp. dried tarragon, crumbled
1 1/2 c. mayonnaise
1 tbsp. light rum
1/4 tsp. Accent (optional)
Lime juice to taste
Salt and fresh ground pepper, to taste
Lettuce leaves
Hard cooked eggs, quartered tomatoes, cucumber sticks for garnish

Place lobster in a bowl and add rest, blending well. Make a bed of lettuce on each of eight individual salad plates. Spoon lobster salad in the center and garnish with eggs, tomatoes and cucumber sticks. Serves 8.