Lobster tails and low-fat potato salad

Last night’s dinner menu was loaded with summer: lobster tails, low-fat potato salad and corn on the cob!

I had bought some lobster tails for dinner but everywhere I looked told me that I needed to grill them. I don’t have a grill. Hmph! Finally, with Brian’s aid I found an uncomplicated “How to broil lobster tails in the oven” article. Success!

Let’s get to it:

  1. Defrost lobster tails overnight in the refrigerator
  2. Preheat the broiler. Make sure the rack is at least 5in from the heat source.
  3. Flatten the lobster tail on a cutting board. Beginning at the WIDE end(not the tail end!), cut the shell down the middle and bend back to expose the meat. Rinse out any innards that are left.
  4. Coat a shallow baking dish with non-stick spray and lay lobsters meat side up.
  5. Create the marinade. In a small sauce pan, saute one clove of minced garlic and 2 tablespoons of butter(I used I can’t believe it’s not butter light as a healthier option and it worked well). When melted down, pour in to a bowl and add any combination of lemon zest, salt, pepper and/or parsley. Brush or pour marinade on lobster.
  6. Place lobster tails under the broiler and watch carefully. Broil for about 4 minutes then flip so shell side is up and broil for about 4 more minutes. Meat will be opaque and shell will be bright red when done.

Low-fat Red Potato Salad

Ingredients:

  • 3 lbs small red potatoes, steamed and diced into edible sized cubes
  • 2 stalks celery, finely diced
  • 3 medium radishes, finely diced
  • 1/4 cup vinegar(I would cut back about a Tbl on this)
  • 1/4 cup fat-free mayonnaise
  • 1/2 cup fat-free sour cream
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon celery salt
  • 1 teaspoon dill weed
  • 1 dash pepper

Preparation:

  1. Mix everything but the potatoes, radish and celery together until smooth.
  2. Add in potatoes, radish and celery.
  3. Chill for 2 hours and enjoy.
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