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I’m down to the last two lobster tails in my freezer.  Going to make a nice lobster salad for our dinner this evening.   A perfect summer meal!  This salad is visually appealing and its flavor matches its attractiveness on the plate.  With avocado added to the plate, it is also extremely filling, so I would definitely call this one a main dish.  This recipe is suitable for all phases of Atkins and other Keto diets.  Paleo and Primal folks can enjoy this one as well!

INGREDIENTS:

4 c. mixed salad greens

10 leaves baby spinach

4 San Marzano mini tomatoes, sliced crosswise (or use 8 cherry tomatoes)

2 oz. red bell pepper, sliced thin

½ green onion, chopped into ½” pieces

1 ripe avocado, skin & seed removed, sliced

4 T. homemade mayonnaise, seasoned with your fav blend (I used my Shawarma Mayonnaise)

2 lobster tails (10 oz. in shell, 8 oz. meat yield total)

VARIATION:  Add some finely diced celery and a dash of cayenne pepper to the lobster salad mixture.

DIRECTIONS:  Bring a 4-qt. saucepan of water to a boil.  Drop in lobster tails and boil for about 7-8 minutes or until they are curled.  While the lobster is boiling, plate your base salad greens, dividing the above vegetables equally between two serving plates.

Remove lobster from boiling pot & cool a bit.  Holding with a pot holder, cut the tail shell down the “belly” side and remove the meat from the shell.  Cut meat into bite-sized pieces and set in refrigerator for further cooling 20-30 minutes.

In a small bowl, toss the cooled down lobster meat with the homemade mayo and spoon half of the mixture onto the center of the greens on each plate.  You can use a plain, unseasoned commercial mayo, but I like to use my seasoned, homemade mayo for salad dressings, as it is particularly good nice with lobster.  Serve salads at once.

NUTRITIONAL INFO:   Makes 2 servings, each contains:

414 cals., 35.4g fat, 13g carbs, 7.25g fiber, 5.75g NET CARBS, 26.45g protein, 415 mg sodium