Basil-Lemon Lobster Salad

Basil-Lemon Lobster Salad

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From: EatingWell Magazine, July/August 1998

Some seafood counters now sell precooked lobster meat, making this dish a snap to pull together.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup hot water
  • ¼ fish bouillon cube
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh basil
  • 1½ tablespoons extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 6 cups mixed salad greens
  • 2⅔ cups chopped lobster meat, (see Tip)
  • Lemon wedges, for garnish

Preparation

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  1. Stir hot water and bouillon in a medium bowl until cube dissolves. Whisk in garlic, lemon juice, basil and oil. Season with pepper. Mix in lobster.
  2. Divide salad greens among 4 large plates and spoon lobster salad on top. Serve with lemon wedges.
  • Tip: Four 1¼-lb. lobsters yield 2⅔ cups cooked meat.

Nutrition information

  • Per serving: 154 calories; 6 g fat(1 g sat); 2 g fiber; 4 g carbohydrates; 20 g protein; 110 mcg folate; 141 mg cholesterol; 1 g sugars; 0 g added sugars; 2,319 IU vitamin A; 18 mg vitamin C; 149 mg calcium; 1 mg iron; 556 mg sodium; 521 mg potassium
  • Nutrition Bonus: Vitamin A (46% daily value), Vitamin C (30% dv), Folate (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean meat, 1 fat

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