Caribbean Lobster Salad

Bring 3 quarts water to boiling. Add unthawed lobster tails and 2 teaspoons salt; return to boiling. Reduce heat and simmer, covered, for 10 minutes. Drain and cool.

With scissors, cut undershells from lobster tails, reserving shells. Remove lobster meat in one piece, then cut into 3/4-inch pieces.

In medium bowl, toss lobster with salad dressing, coating well. Refrigerate, covered, at least 30 minutes, stirring occasionally. Drain and reserve dressing.

In large bowl, combine mayonnaise with soy sauce, pepper, cayenne, and remaining salt; blend well. Add lobster, pineapple, and celery, mixing gently.

Mound lobster salad in shells. Serve on greens, tossed with reserved dressing. Garnish with lime wedges.