In a large bowl, combine the lobster meat with the celery and parsley. Toss. Add the mayonnaise, lemon juice, salt and pepper. Toss to combine. Cover and refrigerate.

To serve, place a few leaves of Boston lettuce on each plate. Spoon a mound of lobster salad into the middle of the lettuce. Surround the lobster salad with tomato wedges and cucumber slices. (423 calories/serving; GL=4, Glycals=18)