Lobster Salad with Lime Dressing
PREPARATION: 45 MINUTES, COOKING: 15 MINUTES
1 pound (500 g) small new potatoes, scrubbed
2 tablespoons (30 ml) low-fat mayonnaise
2 tablespoons (30 ml) Greek-style yogurt
finely grated zest of 1/2 lime
freshly ground black pepper
1 cooked lobster, to yield about 12/3 cups (400 g) meat
2 small shallots, thinly sliced
2/3 cup (150 g) snow peas, shredded
1/2 cup (100 g) seedless red grapes
1/2 cup (100 g) seedless green grapes
1/2 cup (100 g) watercress, trimmed
1/2 cup (125 g) arugula
1 Put the potatoes in a saucepan and cover with boiling water. Cook for 15 minutes, or until just tender. Drain and let cool, then cut the potatoes in half and place in a mixing bowl.
2 While the potatoes are cooling, combine the mayonnaise, yogurt and lime zest. Season to taste with pepper. Set aside.
3 Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthwise, from the tail to the head. Remove the meat from the body and tail shell and the claws. Chop all the meat into chunks.
4 Add the shallots to the potatoes, along with the snow peas, grapes, watercress and dressing. Toss to combine.
5 Arrange the arugula on plates and top with the watercress and potato salad. Scatter the lobster meat on top and serve.
|Lobster Salad with Lime Dressing|