Lobster-Broccoli Salad with Lemon Mayonnaise

Cooking Light
4 servings (serving size: 1 1/2 cups)


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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)


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. Serve on lettuce-lined plates. Garnish with fresh dillweed, if desired.

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.

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.

Created date

June 2004

Nutritional Information

Calories 200
Caloriesfromfat 21 %
Fat 4.6 g
Satfat 1.3 g
Monofat 0.2 g
Polyfat 2.7 g
Protein 21.6 g
Carbohydrate 22.6 g
Fiber 6.7 g
Cholesterol 41 mg
Iron 2.7 mg
Sodium 596 mg
Calcium 159 mg