| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 6 | c | Small fresh broccoli florets, (1 pound) |
| 2/3 | c | Julienne-cut red bell pepper |
| 1/2 | lb | Cooked lobster meat, cut into bite-sized pieces (2 1-1/4 pound Maine lobsters) |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Reduced-fat mayonnaise |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Sugar |
| 1/2 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1/4 | ts | Minced fresh dillweed |
| 1/4 | ts | Coarsely ground pepper |
| 8 | Boston lettuce leaves | |
| Fresh dillweed sprigs, (optional) |
INSTRUCTIONS
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. Yield: 4 servings (serving size: 1-1/2 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 8-quart stockpot two-thirds full with water. Add 2 tablespoons salt, and bring water to a boil. Serve on lettuce-lined plates. Recipe by: Cooking Light, Jan/Feb 1995, page 67 Posted to MC-Recipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.
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