Tuesday, April 19, 2011

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.   


  1. Yours turned out great! I think our dishes look almost identical in this one out of all the recipes we have made together.

  2. :) they did look alike I agree, I need to get a real melon baller, I am going to pick one up this weekend. I need to find an egg keeper two for my fridge, my new fridge did not come with an egg tray...what is up with that? My old egg try is cracked :(