Steam the broccoli florets, covered, 4 minutes or until crisp-tender, and drain. Rinse under cold running water; drain. Combine the broccoli, bell pepper, and lobster in a large bowl; toss well. Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well. Yield: 4 servings (serving size: 1-1/2 cups). Per serving: 200 Calories; 6g Fat (26% calories from fat); 21g Protein; 19g Carbohydrate; 41mg Cholesterol; 522mg Sodium Serving Ideas : Garnish with fresh dillweed, if desired. NOTES : Steamed lobster meat is available in some supermarkets. Or you can cook whole lobsters: Fill an 8-quart stockpot two-thirds full with water. Add 2 tablespoons salt, and bring water to a boil. Serve on lettuce-lined plates. Recipe by: Cooking Light, Jan/Feb 1995, page 67 Posted to MC-Recipe Digest V1 #424 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (169g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 5.5mg||2 %|
|Sodium 115.3mg||4 %|
|Potassium 219.7mg||6 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 9.9g|
|Protein 2.2g||3 %|
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Calories per serving: 92
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