ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Lobster-Broccoli Salad with Lemon Mayonnaise

Yield 4 servings (serving size: 1 1/2 cups)

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)

Nutrition 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

How to Make It

  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.