Main Course: Lobster Salad

on Jul 15, 2004

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6 - 8 cups cooked lobster meat, cut into bite-sized pieces
1 cup mayonnaise
1/4 cup celery, chopped
1 small sweet onion, chopped
2 Tbsp. fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
1/2 tsp. hot sauce
6 - 8 cup salad greens

Combine first 8 ingredients in a large bowl and refrigerate until ready to serve. Arrange washed greens on individual plates and place a serving portion of lobster salad on each. You may substitute real crabmeat, imitation crabmeat or shrimp for this recipe as well.

We have been fortunate to find cooked lobster portions in our local grocery store. It comes in a frozen package but is still very tasty.

The Skinny: Use light mayo.

Asparagus with Orange Sauce

2 pounds fresh asparagus, trimmed
1/3 cup orange juice
1 Tbsp. grated orange zest
1/4 cup butter
1/4 tsp. salt

Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus! BTW: Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return. If only it was that easy for us humans.

The Skinny: We supposed you could find low sugar orange juice.