Confetti Lobster Salad
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
This colorful lobster salad looks impressive in lettuce cups or served as open-face sandwiches.
Ingredients
- 2 cups chilled lobster meat (from two 1 1/2 pound lobsters)
- 3/4 cup corn kernels (from 1 ear of cooked corn)
- 1/3 cup light canola mayonnaise
- 1/2 medium red bell pepper, diced into 1/4-inch pieces (about 1/2 cup)
- 8 fresh tarragon leaves, finely chopped (about 1 teaspoon)
- 1/4 tsp kosher salt
- pepper to taste
Directions
- Dice the lobster meat into bite-size pieces. In a bowl, combine with the corn, mayonnaise, bell pepper, tarragon, salt, and pepper to taste. Serve immediately or chill in the refrigerator.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 204
Calories from Fat 71 (35%)
(12%)Total Fat 8g
(6%)Saturated Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
(37%)Cholesterol 112mg
(25%)Sodium 609mg
(13%)Potassium 470mg
Total Carbohydrate 10g
(4%)Dietary Fiber 1g
Sugars 2g
Sugar Alcohols 0g
(48%)Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.