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Nutrition Facts
Serving Size 210 g
(Approx. 4 Servings)
Amount Per Serving
Calories 180 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 490 mg 20%
Total Carbohydrate 7 g 2%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 22 g
Vitamin A 4% Iron 4%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cilantro Lime Lobster Salad

Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

20 Oz lobster tails (5 oz. tails), thawed
1 Tsp olive oil
2 Tbsp lime, juiced, divided
1/2 cup(s) plain nonfat Greek yogurt
1/2 cup(s) cilantro, chopped
1/2 red onions, finely diced
1 avocado, diced
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Preheat grill to medium-high.
Butterfly each lobster tail by using kitchen shears to cut lengthwise through the center of the hard top shell and about halfway through the top of the meat.
Use your fingers to press shell halves apart. Remove the digestive tract if visible.
Place a skewer through the lobster tail to prevent it from curling while cooking.
Brush meat with olive oil and drizzle with half the lime juice.
Grill each lobster 4-5 minutes per side, just until meat is opaque. Remove from grill.
Remove meat from the shells and cut into 1-inch pieces.
Combine remaining lime juice, Greek yogurt, cilantro, red onion and diced avocado.
Serve with mixed greens or on whole wheat toast.



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