IMPORTED – NOT YET DEBUGGED
1 1arge head romaine lettuce
2 slic~s whole-wheat bread, cut into cubes
1/2 cup Caesar Salad Dressing (see recipe)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 tehspoon chili powder
1/2 teaspoon cumin
1/4 te(lspoon salt
4 medium lobster tails
1. Preheat oven to 400∞. ;
2. Prepare lettuce by removing the base of the head and rinsing the leaves in cool water.
Shake out remaining water and tear lettuce into bite-size pieces.
3. Spray bread cubes ligbtly witb olive oil and bake until crispy, about 8 minutes. Cool.
4. In fllarge salad bbwi,lightiy toss iettucewith- dressing: Divide into 4 equalpartions and
arrange on individual large salad plates. Keep chilled.
6. Increase oven temperature to broil. In a small bowl combine paprika, turmeric, chili powder,
cumin, salt and pepper. Season lobster tails with spice mixture. Place lobster on baking sheet
an~ place under broiler for 5 to 10 wnutes or ~tillob~~~r is pink. Remove meat from shell
and cut into 1-inch pieces. Top sala~witb 3 oz.1obsterand t/4 cup croutons.
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U SÄ 6 R. , L-L p .A:;(.) Fe>~ j;ic-1AR.t<5 Makes 4 servings, eacb containing approximately: 245 c41ories 18 gm. carbohydrate 6 gm. fat 113 mg. cholesterol 29 gm. protein 620 mg. sodium 4 gm. rber o !tll~ 0; 1.5 -t"-~k-e.5 W.~('"e.- +hQ&1"- ~~ ~o ,--.. 10/01 RECIPE ~~ L-~~JL~~j GA.Le....-.~ ~ Q/L., 1Ut> r-./l-y 1-< CAN"10N - D ~~J,C- "Q ~~ " .L .L., ~,
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