Lobster, Corn and Zucchini Salad
(makes 16 servings)
| 2 | zucchini, about 1 pound (480 g), diced |
| 1 | cup (150 g) fresh corn, cut from 2 medium ears |
| 8 | pounds (3,849 g) lobster tails |
| 1/3 | cup (67 g) fat free mayonnaise |
| 1/3 | cup (15 g) fresh basil, sliced |
| 12 | cherry tomatoes, quartered |
- Place the zucchini and corn in simmering water and cook for 2 minutes. Drain and cool.
- Have your fish monger steam the lobster tails. When cool, remove from the shells and cut into 1/4-inch slices
- In a small bowl, combine the mayonnaise, basil. and lemon juice.
- Toss the lobster and vegetables with dressing. (This can be prepared up to 8 hours in advance and refrigerated.)
- Before serving, place the lettuce leaves on a platter, mound the salad on the lettuce and surround with quartered cherry tomatoes. Decorate with basil leaves.
| Per 1/2-cup serving: | 154 calories (6% calories from fat), 30 g protein, 1 g total fat (0 saturated fat), 6 g carbohydrates, 1 g dietary fiber, 101 mg cholesterol, 579 mg sodium |
| Diabetic exchanges: | 4 very lean protein, 1/2 carbohydrate (1 vegetable) |
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