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Lettuce Roll Lobster - West Coast Style

>> 7/24/10

The CSA farm service had delivered red bib lettuce, luscious tomatoes, and red onion; grilled lobster waited in the refrigerator to be reinvented; I was daydreaming about the Hamptons, and it was lunchtime.  With a little Food Madonna inspiration, a very nutrient-rich meal emerged.  

Lobster Rollin' on the West Coast 
1 c. cooked lobster meat
1 celery rib, chopped 
2 T red onion, chopped
2 T fresh tarragon, chopped
2 T fat free mayonnaise
1 t dijon mustard
juice from 1/2 large lemon
lettuce leaves
Combine lobster, celery, onion, and tarragon in a bowl.  In a separate bowl, mix the remaining ingredients before adding to the lobster mixture.  

Tip: mix all of the dressing ingredients before adding them to your main ingredients.  It's harder to adjust the flavors when it's all mixed together and worse, if your dressing doesn't turn out at all, you would have ruined your key components.  
Spoon the lobster mixture into lettuce leaves and serve with lemon wedges.  

Alternative:  If you want to have yours East Coast style, but still have it lower in calorie, take advice from the luminescent nutritionist Ellie Krieger and serve the lobster salad in whole wheat hotdog bun. 

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Gives any well-intentioned cook, completely possible ways to get more real, fresh food onto the table without being shackled to a recipe or breaking the bank or getting an uprising from finicky eaters.
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