Ingredients :
- 1 lb cooked lobster meat, coarsest chopped
- 1/2 c finely diced celery
- 2 tbsp finely chopped fresh flat leaf parsley
- 1/2 c mayonnaise
- 1 tbsp fresh lemon juice
- to taste Salt and pepper
- 1 head Boston lettuce or other tender-leaf lettuce
- 2 large tomatoes, cut into wedges
- 1 European cucumber, sliced
Method :
- In a large bowl, combine the lobster meat with the celery and parsley. Toss. Add the mayonnaise, lemon juice, salt and pepper. Toss to combine. Cover and refrigerate.
- To serve, place a few leaves of Boston lettuce on each plate. Spoon a mound of lobster salad into the middle of the lettuce. Surround the lobster salad with tomato wedges and cucumber slices. (423 calories/serving; GL=4, Glycals=18)
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