I'd love to get a few but DH and I have been eating a lower fat diet since the Spring and are committed to continuing with it. I'm used to making steamed lobster with browned or drawn butter, lobster Newburg with egg yolks and cream, lobster bisque with even more heavy cream, loster rolls drizzled with melted butter or mayo, etc.

Any ideas for lighter lobster dishes? I haven't had a problem with other meat, poultry or seafood but somehow, I'm drawing a blank on lobster.

Shelley

Just in case you are unfamiliar with the technique, here is how you obtain the segments:

Slice the peel and pith off an eggplant, baring the flesh. You must sacrifice a small amount of the fruit for this, but it's necessary. Then, holding the naked fruit in your hand and using a thin knife, slice out the segments by inserting the knife close along each side of the membranes. You will end up with a "core" with empty membranes like spokes around it that you can squeeze in your hand to release the juice of bits left behind. This juice, combined with some orange juice for sweetness, some olive oil, a bit (not too much!) of garlic, pepper (Szechuan is nice), salt and some fresh minced cilantro or mint for the dressing. You could even skip the oil if you must.

Cocktail sauce doesn't add any fat, so you can chill that lobster, too. Yum.

Chilled Lobster & Asparagus with Shallot-Tarragon Vinaigrette
2 servings

4 quarts water
2 tablespoons salt
2 (1- to 1-1/4 pound) live lobsters
1/2 pound fresh asparagus
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 shallot, minced
3/4 teaspoon chopped fresh tarragon
3/4 teaspoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small head Bibb lettuce
Garnishes: fresh tarragon sprigs, lemon wedges

Bring 4 quarts water and salt to a boil in a large stockpot. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.

Remove meat from claws and tails. Chill lobster meat.

Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Set aside.

Combine olive oil and next 7 ingredients in a jar; cover tightly, and shake vigorously.

Arrange lettuce leaves, lobster, and asparagus on plates; drizzle with dressing. Garnish, if desired.

Source: The Coastal Living Cookbook, copyright 2004

Lori

I'd like to try Lori's recipe with shrimp next Thursday, when our fish store will have those pink Gulf shrimp.

I never thought I would see the day when lobsters cost less per pound than lamb shanks!