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
great!                       

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.