What’s for supper? Butter Lettuce with Lobster salad

Sounds fancier than it is. Don’t be put off. Just give it a try.

• Butter Lettuce
• Ripe Avocado
• Red Onion
• Lime
• Butter, or Low-Fat Buttery Spread
• Packaged Imitation Lobster
Cousin’s Creole Tomato or my modified Ranch Dressing


Chill produce in refrigerator prior to preparing. Wash lettuce and return to fridge to cool. 
Cut an avocado lengthwise. Slice the onion in very thin slices (may only use half depending on size).
Arrange lobster on a sheet of foil and brush with melted butter or buttery spread.
Wrap lobster in the foil and put on the grill, or grill in toaster oven on “Grill” setting until lobster is hot.
Toss all elements, except butter lettuce, together. Squeeze fresh lime juice on top.
Dress the mixed ingredients and put in the middle of plated lettuce.
You might accent this with a slice of fresh mango. 
I like to eat this with Cousin’s Creole Tomato Salad Dressing. If you can’t find that, try it with a modified Ranch Dressing — just add a bit of Cayenne Pepper to Ranch for it to have a little kick. I prefer to toss the salad before serving.


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