| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits |
|
Seafood, Fruits, Salads, Lo-cal |
4 |
Servings |
INGREDIENTS
| 3 |
|
8 oz lobster tails; fresh or frozen |
| 1 |
md |
Pink grapefruit; peeled and sectioned |
| 1 |
md |
Orange; peeled and sectioned |
| 1/4 |
c |
Orange yogurt |
| 3 |
tb |
Orange juice |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Grated orange rind |
| 1 |
ts |
Grated lime rind |
| 1/8 |
ts |
White pepper |
| 4 |
c |
Fresh spinach leaves; torn |
| 2 |
ts |
Fresh chives; chopped |
|
|
Orange rind curls (opt) |
INSTRUCTIONS
PATTI - VDRJ67A
Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse
with cold water. Split and clean tails. Cut lobster meat into bite-sized
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
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