Lobster Salad

Lobster Salad

Lobster Salad

Serves: 4 as a main dish salad

Prep Time: 10 minutes

Cooking Time: 15 minutes, and refrigerate for 1 hour

Difficulty: Easy

This is great served on a bed of lettuce or spinach, or on a toasted baguette or roll. You can substitute shrimp for the lobster, and also serve in lettuce cups.

1 1/2 pounds lobster tails, about 3 small tails
2/3 cup mayonnaise, light or reduced fat
2 teaspoons Dijon mustard
1 pepper, bell, red, yellow, or green, diced
1 stalk celery, diced
8 leaves lettuce, green or red leaf
1 lemon, juice only
green onions, chopped, optional as garnish

Preparation: To cook the lobster, bring a large pot of water to a boil. Add the lobster tails and reduce the heat to simmer. Cook for about 8 to 10 minutes until opaque and cooked through. Remove lobster from water and cool on a plate. Mix mayonnaise and Dijon in the bottom of a medium bowl. Remove lobster from shells and roughly chop lobster meat. Place lobster, peppers, celery and onion in bowl and combine ingredients. Add about 1 teaspoon of lemon juice and stir. Spoon salad over lettuce leaves and serve.

Nutrition: Per Serving About: 310 calories, 15 g fat, 2.5 g saturated fat, 0 g trans fat, 33 g protein, 9 g carbohydrates, 1 g dietary fiber, 860 mg sodium; WW Points Plus value 8

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