Seafoods recipes

Lobster-Broccoli Salad With Lemon Mayonnaise

Course : Seafoods
Source: Cooking Light, Jan/Feb 1995, page 67
Serves: 4

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Ingredients:

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.

Lobster-Broccoli Salad With Lemon Mayonnaise

Ingredients:

Preparation / Directions:

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