Citrus lobster salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 8 oz lobster tails; fresh or frozen | |
| 1 | medium | Pink grapefruit; peeled and sectioned |
| 1 | medium | Orange; peeled and sectioned |
| ¼ | cup | Orange yogurt |
| 3 | tablespoons | Orange juice |
| 1 | tablespoon | Fresh lemon juice |
| 1 | teaspoon | Grated orange rind |
| 1 | teaspoon | Grated lime rind |
| ⅛ | teaspoon | White pepper |
| 4 | cups | Fresh spinach leaves; torn |
| 2 | teaspoons | Fresh chives; chopped |
| Orange rind curls (opt) | ||
Directions
PATTI - VDRJ67A
Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections. Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix.
Sprinkle with chives. Garnish with curled orange rind if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini