Lobster salad
2
Points®
Total time: 18 min • Prep: 10 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Lobster is expensive but can certainly be a worthy splurge, particularly in the summer when the prices drop. This lobster salad is one way to enjoy it. Fresh lobster should have an underlying sweetness which we accented with a touch of citrus and salt along with just enough mayonnaise to hold this salad together. To quickly chill the lobster after cooking so it’s cool enough to handle, dunk the tails in an ice bath. You can eat this salad on its own, serve it over a bed of greens or inside half a papaya, or spoon some onto a toasted roll for a take on a traditional lobster roll.
Ingredients
Uncooked lobster meat
1 pound(s)
Reduced calorie mayonnaise
¼ cup(s)
Egg
1 large egg(s)
Capers
1 tsp
Fresh lemon juice
2 Tbsp
Lemon zest
1 tsp
Fresh parsley
2 Tbsp
Black pepper
½ tsp
Table salt
½ tsp
Instructions
1
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.**
2
Cut lobster into bite-sized pieces; place in a medium bowl and add remaining ingredients; mix well. Yields about 2/3 cup per serving.
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