Serves: 6
Total Calories: 316

2 pounds lobster tails in the shell or 1 pounds lobster meat
3/4 pound small red potato
1/2 cup low-fat mayonnaise
3 tablespoons low-fat plain yogurt
1 tablespoon chopped tarragon
1/4 cup chopped scallion
Fresh ground pepper
1 head romaine lettuce (small), washed and leaves separated

1. To prepare lobster in the shell, place the lobster in boiling water and boil until meat is tender, about 20 minutes. Cool the lobster, remove the meat from the shell, and cut into 1-inch cubes. You may also purchase lobster meat from the seafood department at the supermarket.

2. Wash, but do not peel the potatoes. Boil the potatoes in water until tender, about 15-20 minutes. Drain, cool, and quarter. In a bowl, combine the remaining dressing ingredients. In a separate bowl, combine the lobster and potatoes.

3. Add dressing to the lobster and potatoes and mix well. To serve, line plates with lettuce. Spoon lobster salad over the lettuce.

EXCHANGES
1 Starch
2 Lean Meat

NUTRITION FACTS
Calories 193
Calories from Fat 61
Total Fat 7 grams
Saturated Fat 1 gram
Cholesterol 63 milligrams
Sodium 417 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 2 grams
Sugars 2 grams
Protein 18 grams

Nutritional Facts:

Serves: 6
Total Calories: 316
Calories from Fat: 133

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Black Bean Salad
California Seafood Salad
Chinese Chicken Salad
Couscous Salad
Crab And Rice Salad
Fresh Seafood Pasta Salad
Greek Potato Salad
Green Bean, Walnut, And Feta Salad*
Italian Potato Salad
Lentil Salad
Lobster Salad
Mediterranean Chicken Salad
Overnight Coleslaw
Pasta Salad-Stuffed Tomatoes
Shanghai Salad
Shrimp And Radicchio Salad
Tabbouleh Salad
Tortellini And Feta Cheese Salad*
Wild Rice Salad
Zucchini And Carrot Salad*