Lobster Salad

Ingredients

• Northern lobster

  Crustaceans, cooked, moist heat

  16 oz or 453g

• Butter

  Salted

  4 tbsp or 57g

• Garlic

  Raw

  2 clove or 6g

• Corn

  Sweet, yellow, raw

  4 tbsp or 36g

• Macaroni

  Dry, enriched

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Pineapple

  Raw, all varieties

  ½ cup, chunks or 83g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Ketchup

  2 tbsp or 30g

• Mayonnaise-like dressing

  Regular, with salt

  16 tbsp or 235g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  16 tbsp or 250g

Directions

1. Chop the lobster meat into bite-size pieces.
2. Heat the butter and garlic in a saucepan over medium heat. When all the butter has melted and the garlic cooked, add the lobster and stir well, about 1 minute. Turn off the stove.
3. Chop cucumber, tomato and red bell pepper.
4. In a large bowl combine lobster, whole kernel corn, macaroni, tomato, cucumber, pineapple and sweet pepper.
5. Combine ketchup, mayonnaise and pineapple juice, mix well and pour over the salad. Toss lightly. Serve chilled.

Similar Foods

• Chilled Lobster Salad