Lobster-Broccoli Salad With Lemon Mayonnaise Recipe

Name: Lobster-Broccoli Salad With Lemon Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups small fresh broccoli florets (about 1 pound); 2/3 cup julienne-cut red bell pepper; 1/2 pound cooked lobster meat, cut into bite-sized pieces (about 2 (1 1/4-pound) Maine lobsters); 1/2 cup plain nonfat yogurt; 1/4 cup reduced-fat mayonnaise; 2 tablespoons fresh lemon juice; 1/2 teaspoon sugar; 1/2 teaspoon grated lemon rind; 1/4 teaspoon salt; 1/4 teaspoon minced fresh dillweed; 1/4 teaspoon coarsely ground pepper; 8 Boston lettuce leaves; Fresh dillweed sprigs (optional)

Servings: persons

6 cups small fresh broccoli florets (about 1 pound)
2/3 cup julienne-cut red bell pepper
1/2 pound cooked lobster meat, cut into bite-sized pieces (about 2 (1 1/4-pound) Maine lobsters)
1/2 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon minced fresh dillweed
1/4 teaspoon coarsely ground pepper
8 Boston lettuce leaves
Fresh dillweed sprigs (optional)

1
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.
2
Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well. Serve on lettuce-lined plates. Garnish with fresh dillweed, if desired.
3
Note: 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.
4
Plunge lobsters, one at a time, headfirst into water; return to a boil. Cover, reduce heat, and simmer for 8 minutes. Remove from water, and let cool. Crack shells, and remove lobster meat.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 cups small fresh broccoli florets (about 1 pound), 2/3 cup julienne-cut red bell pepper, 1/2 pound cooked lobster meat, cut into bite-sized pieces (about 2 (1 1/4-pound) Maine lobsters), 1/2 cup plain nonfat yogurt, and more.

Yes, Lobster-Broccoli Salad With Lemon Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster-Broccoli Salad With Lemon Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions