Pile this salad into lettuce leaves or make lobster rolls by spooning salad onto rolls. The size and type of lobster tails varies by store location, but all of our lobster is delicious and will work fine in this recipe.
4 (7.5-ounce) lobster tails or 8 (4-ounce) lobster tails, thawed if frozen
1/2 cup chopped fennel, (from about 1/2 fennel bulb)
1 stalk celery, thinly sliced
2 tablespoons light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
2 teaspoons lemon juice
1/4 teaspoon fine sea salt
1/8 teaspoon ground black pepper
In a large, wide pot over high heat, bring enough water to cover lobster tails to a boil. Add thawed lobster tails, return to a boil and cook 6 to 8 minutes or until lobster meat is cooked through. Cool lobsters by plunging them into ice water. Remove all meat and chop roughly into bite-size pieces. Combine lobster meat with fennel, celery, mayonnaise, mustard, tarragon, lemon juice, salt and pepper, and toss to combine.
Per Serving:230 calories (40 from fat), 4g total fat, 205mg cholesterol, 890mg sodium, 3g carbohydrates, 40g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.