Lobster-Broccoli Salad with Lemon Mayonnaise

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)

Preparation

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.