Rock Lobster Vegetable Salad
|Cooked rock lobster meat||12 Ounce|
|Plain low-fat yogurt||1 Cup (16 tbs)|
|Dijon style mustard||2 Tablespoon|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Frozen asparagus||10 Ounce, cooked, drained, and chilled (1 Package)|
|Celery||1 Cup (16 tbs), chopped|
|Red onion||1⁄4 Cup (4 tbs), chopped|
1 Slice the lobster into medallions.
2 In a bowl, add yogurt, mustard, and lemon juice.
3 Mix well.
4 Add in the lobster and mix well.
5 On individual serving plates, place lettuce leaves.
6 Arrange vegetables on lettuce.
7 Spoon the lobster mixture on top.
8 Serve garnished with capers.