Thai Flavored Lobster Salad
2 tsp vegetable oil
1 tbsp ginger root, fresh, chopped
6 tbsp lemon peel, finely zested
2 tbsp fresh lemon juice
1 1/4 pound uncooked lobster meat, steamed or broiled, cut into chunks
1/4 cups cilantro, thinly sliced leaves
1/4 cups basil, thinly sliced
1 medium cucumbers, thinly sliced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 pieces Boston lettuce
1/2 small red onions, sliced
Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl. Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper. (Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates. Arrange salad on top and garnish with red onion.
Serves 4. Yields about 1 cup lobster salad per serving.
WW Points: 4 pt.
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