Lobster-Broccoli Salad With Lemon Mayonnaise

• 6 cups small fresh broccoli florets (about 1 pound)
• 2/3 cup julienne-cut red bell pepper
• 1/2 pound cooked lobster meat, cut into bite-sized pieces (about 2 (1 1/4-pound) Maine lobsters)
• 1/2 cup plain nonfat yogurt
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon minced fresh dillweed
• 1/4 teaspoon coarsely ground pepper
• 8 Boston lettuce leaves
• Fresh dillweed sprigs (optional)

1. 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.
2. Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well. Serve on lettuce-lined plates. Garnish with fresh dillweed, if desired.
3. Note: 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.
4. Plunge lobsters, one at a time, headfirst into water; return to a boil. Cover, reduce heat, and simmer for 8 minutes. Remove from water, and let cool. Crack shells, and remove lobster meat.

broccoli florets, juliennecut red bell pepper, lobster, nonfat yogurt, mayonnaise, lemon juice, sugar, lemon rind, salt, fresh dillweed, ground pepper

Taken from www.myrecipes.com/recipe/lobster-broccoli-salad-with-lemon-mayonnaise (may not work)