light meals

Ingredients

• 1 pound uncooked lobster meat, about 1 1/2 lbs of lobster tails*
• 1/4 cup reduced-calorie mayonnaise
• 1 large egg(s), hard-boiled, finely chopped
• 1 tsp capers, finely minced
• 2 Tbsp fresh lemon juice
• 1 tsp lemon zest, optional
• 2 Tbsp parsley, fresh, minced
• 1/2 tsp black pepper, freshly ground, or less to taste
• 1/2 tsp table salt, or less to taste

Instructions

• Set a steamer basket in a large pot; fill pot with enough water to just touch bottom of steamer. Cover pot and bring to a full boil; add lobster tails and steam until lobsters turn red and meat is no longer glossy inside, about 7 to 8 minutes. Immediately remove lobster tails from steamer. When tails are cool enough to handle, remove lobster meat from tails.**
  
  
• Cut lobster into bite-sized pieces; place in a medium bowl and add remaining ingredients; mix well. Yields about 2/3 cup per serving.

Notes

• *You’ll need about 1 1/2 pounds of lobster tails (in their shells; about 3 or 4 tails) to yield about 1 pound of lobster meat
  
  **To remove lobster meat from shells: place lobster tails on a cutting board, red side of shell down. With a sharp knife, cut through the underside of the shell from top to bottom. Hold the shell firmly with both hands and crack the shell backwards to make it easy to pull meat out with a fork. Lobster should come out in one piece.
  
  This salad can be served over a bed of greens or inside half a papaya. Or spoon some onto a toasted roll (could affect POINTS values).