Recipe - Citrus Lobster Salad

PATTI VDRJ67A
3 8 ounce lobster tails; fresh or
frozen
1 md Pink grapefruit; peeled and
sectioned
1 md Orange; peeled and sectioned
One fourth cup Orange yogurt
3 tablespoon Orange juice
1 tablespoon Fresh lemon juice
1 teaspoon Grated orange rind
1 teaspoon Grated lime rind
1/8 teaspoon White pepper
4 cup Fresh spinach leaves; torn
2 teaspoon Fresh chives; chopped
Orange rind curls (opt)

Cook lobster tails in boiling water 68 minutes or until done; drain. Rinse
with cold water. Split and clean tails. Cut lobster meat into bitesized
pieces. Combine lobster, grapefruit sections and orange sections. Combine
yogurt, juices and rinds with white pepper in a small bowl; stir with a
wire whisk until well blended. Pour over lobster mix. Arrange spinach on
individual serving plates. Top each serving with 1 cup of the lobster mix.
Sprinkle with chives. Garnish with curled orange rind if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini