Warm lobster salad

4 large, ripe plum tomatoes, quartered and cored
1/2 teaspoon dried thyme
Pinch of sugar
Drizzle of olive oil
4 small to medium sized lobster tails, steamed, shells removed (or equivalent cooked seafood of choice) and warmed
4 thin slices prosciutto
1 clove garlic, minced
Dash of red pepper flakes (optional)
1 (14 oz.) can cannellini (or other white beans)
3 tablespoons olive oil
2 tablespoons finely chopped sun-dried tomatoes in olive oil
3 tablespoons fresh parsley, chopped
3 tablespoons finely chopped onion
Salt and black pepper
Bunch of fresh, washed and dried arugula (substitute watercress or spinach if desired)
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons lemon juice or white balsamic vinegar
Coarsely cracked black pepper
Salt

1. Preheat the oven to 300 degrees F. Place the tomatoes cut side up on a baking sheet, and then drizzle lightly with olive oil. Sprinkle the oregano and sugar over the tomatoes and bake for about 45 minutes to an hour until the tomatoes begin to wrinkle and look juicy. Add the prosciutto slices to the oven and cook another 15 minutes or until they are crispy. Remove from the oven and keep warm.
2. In a frying pan, add the 3 tablespoons of olive oil and over medium heat, cook the onions until they are tender. Add the garlic, and cook an additional minute or two. Add the sun-dried tomatoes, pepper flakes if using them, the cannellini beans and 1/2 cup of water. Cook for five minutes, or until the liquid is almost absorbed, and then season with the chopped parsley, salt and black pepper. Keep warm.
3. To assemble the salad, place a scoop of the beans on individual plates. Cut the lobster tails into bite sized pieces, and place over the beans. Lay four of the tomato slices on each plate, and then tear the arugula into pieces and add that as well. Crumble the prosciutto into coarse pieces and sprinkle over each dish. Wisk together the dressing ingredients, and drizzle some over each plate. Serve.