Lobster-Broccoli Salad With Lemon Mayonnaise

Course : Seafoods
Serves: 4
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6 cups small fresh broccoli florets -- (1 pound)
2/3 cup julienne-cut red bell pepper
1/2 pound cooked lobster meat (2 1-1/4 pound Maine lobsters) cut into bite-sized pieces
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 medium Boston lettuce leaves
1 bunch fresh dillweed sprigs -- (optional)

Preparation / 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.

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