Recipe - Lobster-Broccoli Salad With Lemon Mayonnaise

6 cup Small fresh broccoli
florets, (1 pound)
2/3 cup Juliennecut red bell pepper
One half pound Cooked lobster meat, cut
into bitesized pieces (2
1One fourth pound Maine lobsters)
One half cup Plain nonfat yogurt
One fourth cup Reducedfat mayonnaise
2 tablespoon Fresh lemon juice
One half teaspoon Sugar
One half teaspoon Grated lemon rind
One fourth teaspoon Salt
One fourth teaspoon Minced fresh dillweed
One fourth teaspoon Coarsely ground pepper
8 Boston lettuce leaves
Fresh dillweed sprigs,
(optional)

Steam the broccoli florets, covered, 4 minutes or until crisptender, 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. Yield: 4 servings (serving size: 11/2
cups).

Per serving: 200 Calories; 6g Fat (26% calories from fat); 21g Protein; 19g
Carbohydrate; 41mg Cholesterol; 522mg Sodium

Serving Ideas : Garnish with fresh dillweed, if desired.

NOTES : Steamed lobster meat is available in some supermarkets. Or you can
cook whole lobsters: Fill an 8quart stockpot twothirds full with water.
Add 2 tablespoons salt, and bring water to a boil. Serve on lettucelined
plates.

Recipe by: Cooking Light, Jan/Feb 1995, page 67

Posted to MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.