- 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)
- 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
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.