It’s hot here (102!) in Southern California. I’m making a Lobster Salad with Lemon and Basil–4 servings, 165 calories per serving. I am also serving a fruit salad– in season peaches, melon, and grapes. My husband has two servings and a whole wheat baguette.
Low carbohydrate, heart-healthy (1 gram of saturated fat is considered low) and low sodium, this recipe takes ten minutes to prepare. If you don’t want to cook the lobsters, most supermarkets have cooked lobster at the fish/meat counter.
1/3 cup hot water
¼ cup vegetarian bouillon cube
1 clove minced garlic
3 Tbsp lemon juice
2 Tbsp chopped fresh basil
1 ½ Tbsp olive oil
Freshly ground pepper (a little goes a long way)
2 2/3 cups chopped lobster meat (four lobsters of around 1 ½ lbs yields this amount)
6 cups mixed salad greens
Lemon wedges for garnish
Stir hot water and bouillon in a medium bowl until cube dissolves. Whisk in garlic, lemon juice, basil and oil. Use pepper sparingly. Mix in lobster. Divide salad greens among 4 large plates and spoon lobster salad on top. Serve with lemon wedges.