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Ingredientes
- 2 lb cooked lobster meat cubed
- 3 Tbsp. fresh lime juice
- 1/2 c. extra virgin olive oil
- 1/4 tsp Tabasco sauce
- 1 c. celery peeled and diced
- 1 Tbsp. green bell pepper chopped
- 1/2 c. red onion chopped
- 1 tsp fresh cilantro minced
- 2 x scallions, trimmed thinly sliced
- 1/3 c. mayonnaise
- 1/2 c. light lowfat sour cream
- 1/2 c. pimiento-stuffed manzanilla olives curly endive or possibly escarole
- 1 Tbsp. fresh parsley minced
- 1 x lime very thinly sliced
Direcciones
- Combine the lime juice, extra virgin olive oil, and Tabasco in a nonmetallic bowl. Marinate the lobster in the mix in the refrigerator for 1 to 2 hrs. Drain the marinade and throw away.
- Add in the celery, green pepper, red onion, cilantro, scallions, mayonnaise, lowfat sour cream, and olives. Toss well. Line a large bowl with a bed of curly endive or possibly escarole. Garnish with minced parsley and wafer-thin lime slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 660 | |
| Calories from Fat 446 | 68% |
| Total Fat 50.45g | 63% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 805mg | 34% |
| Potassium 808mg | 23% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.41g | 2% |
| Protein 44.13g | 71% |
