Lobster-Broccoli Salad with Lemon Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 cups small fresh broccoli florets (about 1 pound) |
2/3 cup julienne-cut red bell pepper |
1/2 pound cooked lobster meat, cut into bite-sized pieces (about 2 (1 1/4-pound) maine lobsters) |
1/2 cup plain nonfat yogurt |
1/4 cup reduced-fat mayonnaise |
2 tablespoons fresh lemon juice |
1/2 teaspoon sugar |
1/2 teaspoon grated lemon rind |
1/4 teaspoon salt |
1/4 teaspoon minced fresh dillweed |
1/4 teaspoon coarsely ground pepper |
8 boston lettuce leaves |
fresh dillweed sprigs (optional) |
Directions:
1. 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.
2. Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well. Serve on lettuce-lined plates. Garnish with fresh dillweed, if desired.
3. Note: 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.
4. Plunge lobsters, one at a time, headfirst into water; return to a boil. Cover, reduce heat, and simmer for 8 minutes. Remove from water, and let cool. Crack shells, and remove lobster meat.
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