| 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 |
T |
Fresh lemon juice |
| 1/2 |
t |
Sugar |
| 1/2 |
t |
Grated lemon rind |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Minced fresh dillweed |
| 1/4 |
t |
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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