Asian Lobster Salad

Jun 3, 2008 at 5:34 p.m. ET

Aromatic seasonings enhance the delicate flavor of lobster in this sophisticated main-dish salad. Cooked large shrimp are an excellent substitution for lobster.

Asian Lobster Salad

3/4 pound cooked lobster meat, cut into 1-inch pieces
2 cups thinly sliced Chinese cabbage
1/2 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds

2 tablespoons rice wine vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon canola oil
1 teaspoon sesame oil
1 teaspoon grated fresh ginger

1. For the salad: In a large serving bowl, combine lobster, cabbage, bell pepper, scallions and sesame seeds.

2. For the dressing: In a small bowl, whisk all dressing ingredients together. Pour dressing over salad. Toss gently to coat and serve.

Servings: 2
Yield: 5 cups
Prep time: 15 minutes

Per serving: 12 g carbohydrates; 3.5g fiber (8.5g net carbs); 40g protein; 12.5g fat; 322 calories.