Lemon and lime zest add zip to lobster salad

Yankee Chef logoBy Jim Bailey

This is a simple yet flavor-filled salad that is easily adapted to lobster rolls as well.

Very low in fat and calories, you can even reduce those amounts by using low-fat mayonnaise or opt for fat-free cottage cheese or sour cream.

The tang of the juices and zests add a tremendous amount of flavor and you will never know it is good for you, so just don’t tell anyone.

Lobster salad

Zesty lobster salad.

1/2 cup mayonnaise or salad dressing
1/2 cup Greek yogurt
1 tablespoon orange juice
1/2 teaspoon each lemon and lime juice
1/4 teaspoon each grated lemon and lime zest
6 ounces cooked lobster meat, roughly chopped
1/2 cup frozen broccoli, thawed
1/2 cup frozen cauliflower florets, thawed
2 ounces snap peas, julienned lengthwise
Salt and cracked black pepper to taste
1/4 teaspoon wasabi powder, optional
Lettuce leaves for serving

Simply add the first five ingredients in a large bowl and whisk well. Fold in the next four ingredients (lobster and veg). Stir in the salt, pepper and wasabi, then mound on top of four plates ‘cupped’ with lettuce leaves. Serve cold.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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