| 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.
A Message from our Provider:
“Christ gives Life!”