Cooking Tip: For moist, tender meat, avoid overcooking: 8 to 10 minutes for the first pound, 3 minutes more for each additional pound.
1/2 cup fish or vegetable stock, hot
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
3 tablespoons fresh lemon juice
2 tablespoons basil, chopped
1/4 teaspoon freshly ground black pepper
2 2/3 cups lobster, chopped (four 1 1/4 pound lobsters)
6 cups Mesclun mix
4 lemon wedges, for garnish
1. In a bowl, whisk together all of the ingredients except for the pepper, lobster, Mesclun and lemon wedges. Season with pepper. Mix in the lobster.
2. Divide the greens among plates and spoon lobster mixture on top of the greens. Garnish with the lemon wedges.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 69 mg
Carbohydrates: 6 g
Protein: 21 g
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