Tuesday Night Dinner Across The Miles - Lobster Salad
1 pound cooked lobster meat cut into chunks
1 pink grapefruit, peeled, sectioned and coarsely chopped
1 navel orange, peeled, sectioned and coarsely chopped
1&1/2 cups cantaloupe balls
1 mango, peeled, pitted and diced
2 cups lightly packed tender water cress springs ( I used some baby lettuce that I had)
1/2 cup fat free sour cream
3 tablespoons reduced-fat mayonnaise
2 teaspoons grated orange zest
1/4 cup orange juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons snipped fresh chives
Mix together lobster, grapefruit, orange, cantaloupe, and mango in a large bowl
Line platter with watercress; mound lobster salad on top
To make dressing, whisk together all ingredients except chives in a small bowl until blended. Spoon over salad; sprinkle with chives.
291 Cal per servings ( about 2 & 1/2 cups per serving) Points Plus value: 8
Makes 4 servings
I have been looking forward to having lobster salad out and when I found this recipe in my new WW cookbook I was overjoyed :) and now even so more because it was just FABULOUS!!! Here is a link to Jolie's beautiful dish, she used a lobster tail and cooked it up herself, she is just too awesome.
I did not have a melon baller but I do have a strawberry hauler and it resembles a melon baller so I used it to scoop out the melon and it worked
I need to do some research on selecting mango's, the one i picked was not as ripe as it should of been, that is the only thing I would change in this recipe, next time use a ripe mango.