Why not just steam it and serve w/lemon.Use it on salads or in omlets??I know not very creative.

Shelley

Steamed lobster with lots of lemon is nothing to sneeze at....but when it's lobster....go for the butter!!!
How often do you eat it?
Linda C

An excellent salad is made of warm lobster meat, baby greens or spinach or a mixture of the two, avocado, grapefruit segments (with no membrane) and a citrus vinaigrette.

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.

that's called "supremes of grapefruit"....which is what I am sure you meant, rather than eggplant! LOL!
sounds good!
Linda c

I liken lobster to corn on the cob in that it's great with butter, but a good one cooked perfectly can taste even better on its own.

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

I make a mock lobster roll..ok so its not really a lobster roll but being a person who HATES MAYO!!! I chunk the lobster place in a hot dog roll add a good cocktail sauce and chiffonade lettuce..delicous! Note: Supermarket carry low cal hot Dog rolls so you'll save there too! I also do this with Shrimp!

This is absolutely delicious, and very figure-friendly!!

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

Wow, linda, where the heck did I get "eggplant" from???? LOL! :D

Thanks for all the suggestions. I ended up making rachelellen's salad, using bibb lettuce but with orange segments instead of grapefruit. It was delicious and definitely guilt-free.

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!