3 Simple summer lobster salad recipes

LOBSTER-WATERMELON SALAD

2 teaspoons lemon juice

1⁄2 teaspoon Dijon mustard

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

3 tablespoons extra-virgin olive oil

2 cups (10 ounces) lobster meat (in 1-inch chunks)

3 cups diced watermelon (in 1-inch cubes)

1 fennel bulb, thinly sliced

2 Persian cucumbers, halved lengthwise and cut across in slices (about 1 cup)

1⁄2 cup basil leaves, thinly sliced

Whisk the lemon juice, Dijon, salt, pepper and olive oil in a medium bowl. Add the lobster, watermelon, fennel, cucumbers and basil leaves; toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 216 calories, 16 g protein, 15 g carbohydrates, 3 g fiber, 11 g fat, 2 g saturated fat, 462 mg sodium

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SRIRACHA-MANGO LOBSTER SALAD

1 to 2 teaspoons Sriracha (to taste)

1⁄4 cup canola mayonnaise

1 teaspoon lime juice

2 cups (10 ounces) cooked lobster cut in 1-inch pieces

2 mangos, diced in 1-inch pieces

1⁄4 cup mint, chopped

1⁄4 cup basil, chopped

Combine the Sriracha, mayonnaise and lime juice in a medium bowl. Add the lobster, mangoes, mint and basil and toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 213 calories, 16 g protein, 27 g carbohydrates, 3 g fiber, 5 g fat, 0 g saturated fat, 413 mg sodium

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LOBSTER, AVOCADO AND TOMATO SALAD

1 tablespoon lemon juice

2 tablespoons extra-virgin olive oil

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

2 cups (10 ounces) cooked lobster, cut in 1-inch pieces

1 avocado, diced

1⁄2 cup thinly sliced red onion

1 cup cherry tomatoes, quartered

4 cups baby arugula

1⁄3 cup parsley, chopped

Whisk the lemon juice, olive oil, salt and pepper in a large bowl. Add the lobster, avocado, onion, tomatoes, arugula and parsley; toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 212 calories, 17 g protein, 9 g carbohydrates, 2 g fiber, 13 g fat, 2 g saturated fat, 425 g sodium