Lobster-Broccoli Salad With Lemon Mayonnaise

Recipe Ingredients

6 cups	876g / 30oz	Small fresh broccoli florets - (1 pound)
2/3 cup	157ml	Julienne-cut red bell pepper
1/2 lb	227g / 8oz	Cooked lobster meat
		Cut into bite-sized pieces
		(2 1-1/4 pound Maine lobsters)
1/2 cup	118ml	Plain nonfat yogurt
1/4 cup	59ml	Reduced-fat mayonnaise
2 tablespoons	30ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Grated lemon rind
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Minced fresh dillweed
1/4 teaspoon	1.3ml	Coarsely ground pepper
8		Boston lettuce leaves
		Fresh dillweed sprigs - (optional)

Recipe 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.

Source:
Cooking Light, Jan/Feb 1995, page 67

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