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2 tsp vegetable oil

1 tbsp ginger root, fresh, chopped

6 tbsp lemon peel, finely zested

2 tbsp fresh lemon juice

1 1/4 pound uncooked lobster meat, steamed or broiled, cut into chunks

1/4 cups cilantro, thinly sliced leaves

1/4 cups basil, thinly sliced

1 medium cucumbers, thinly sliced

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

4 pieces Boston lettuce

1/2 small red onions, sliced

Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl. Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper. (Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates. Arrange salad on top and garnish with red onion.

Serves 4. Yields about 1 cup lobster salad per serving.

WW Points: 4 pt.
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