Side Pannel
Lobster-Broccoli Salad with Lemon Mayonnaise
Lobster-Broccoli Salad with Lemon Mayonnaise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 6 c Small fresh broccoli
- -florets, (1 pound)
- 2/3 c Julienne-cut red bell pepper
- 1/2 lb Cooked lobster meat, cut
- -into bite-sized pieces (2
- -1-1/4 pound Maine lobsters)
- 1/2 c Plain nonfat yogurt
- 1/4 c Reduced-fat mayonnaise
- 2 tb Fresh lemon juice
- 1/2 ts Sugar
- 1/2 ts Grated lemon rind
- 1/4 ts Salt
- 1/4 ts Minced fresh dillweed
- 1/4 ts Coarsely ground pepper
- 8 Boston lettuce leaves
- Fresh dillweed sprigs,
- -(optional)
Directions
Steam the broccoli florets, covered, 4 minutes or until crisp-tender, and
drain. Rinse under cold running water; drain. Combine the broccoli, bell
pepper, and lobster in a large bowl; toss well.
Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to
broccoli mixture, and toss well. Yield: 4 servings (serving size: 1-1/2
cups).
Per serving: 200 Calories; 6g Fat (26% calories from fat); 21g Protein; 19g
Carbohydrate; 41mg Cholesterol; 522mg Sodium
Serving Ideas : Garnish with fresh dillweed, if desired.
NOTES : Steamed lobster meat is available in some supermarkets. Or you can
cook whole lobsters: Fill an 8-quart stockpot two-thirds full with water.
Add 2 tablespoons salt, and bring water to a boil. Serve on lettuce-lined
plates.
drain. Rinse under cold running water; drain. Combine the broccoli, bell
pepper, and lobster in a large bowl; toss well.
Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to
broccoli mixture, and toss well. Yield: 4 servings (serving size: 1-1/2
cups).
Per serving: 200 Calories; 6g Fat (26% calories from fat); 21g Protein; 19g
Carbohydrate; 41mg Cholesterol; 522mg Sodium
Serving Ideas : Garnish with fresh dillweed, if desired.
NOTES : Steamed lobster meat is available in some supermarkets. Or you can
cook whole lobsters: Fill an 8-quart stockpot two-thirds full with water.
Add 2 tablespoons salt, and bring water to a boil. Serve on lettuce-lined
plates.
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