8 lobster tails, cooked
1/4 cup (1/2 stick) butter
1/4 cup lemon juice
1/4 cup firmly packed light brown sugar
1 fresh pineapple
1/2 cup dairy sour cream
1 1/3 cups (1/2 lb.) green grapes,
halved and seeded
1 cup cottage cheese
1/2 cup chopped celery
1/2 teaspoon salt
 Remove meat from tails; break into bitesized pieces; set aside. Cover and chill tails.
 Melt butter; add lemon juice and brown sugar; heat to boiling. Remove from heat; add lobster pieces; chill.
 Peel, core and cut pineapple into spears. Gently fold sour cream into lobster mixture; blend in grapes, cottage cheese, celery and salt.
To serve: Carefully crack backs of lobster tails to flatten. Place 2 tails together on lettuce on plate; mound about 1 1/4 cups mixture into and on top of tails. Serve with pineapple spears and additional grapes.