I went to the grocery store today and picked up two lobster tails expressly to make our lunch. For the two of us, that just means two small lobster tails. This salad was visually appealing and its flavor matched its attractiveness on the plate. It was also extremely filling, so I would definitely call this one a main dish. This recipe is suitable for all phases of Atkins and other Keto diets. Paleo and Primal folks can enjoy this one as well!
Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8 is almost exclusively comprised of my recipes with some new George Stella and Jennifer Eloff creations. Volume 9, due out in October, has mostly my recipes once again.
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4 c. mixed salad greens
10 leaves baby spinach
4 San Marzano mini tomatoes, sliced crosswise (or use 8 cherry tomatoes)
2 oz. red bell pepper, sliced thin
½ green onion, chopped into ½” pieces
1 ripe avocado, skin & seed removed
4 T. my Shawarma Mayonnaise
2 lobster tails (10 oz. in shell, 8 oz. after shelled)
VARIATION: Add some finely diced celery and a dash of cayenne pepper to the lobster salad mixture.
DIRECTIONS: Bring a 4-qt. saucepan of water to a boil. Drop in lobster tails and boil for about 8 minutes. Remove, cool a bit and holding with a pot holder, cut the tail shell down the “belly” side and remove the meat from the shell. Cut meat into 1/2″ bite-sized pieces and set aside for now to cool further.
While the lobster is boiling, plate your base salad greens, dividing the above vegetables equally between two serving plates. In a small bowl, toss the cooled down lobster meat with the Shawarma Mayo and spoon half of the mixture onto the center of the greens on each plate. You can use a plain, unseasoned homemade mayo, but the shawarma spice taste is particularly tasty with lobster. Serve at once.
NUTRITIONAL INFO: Makes 2 servings, each contains:
414 cals., 35.4g fat, 13g carbs, 7.25g fiber, 5.75g NET CARBS, 26.45g protein, 415 mg sodium