Lemon Herb Lobster Salad Lettuce Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Lobster Salad Lettuce Cups

YOUR SOLIN GENERATED RECIPE

Lemon Herb Lobster Salad Lettuce Cups

Enjoy a refreshing twist on seafood with these Lemon Herb Lobster Salad Lettuce Cups. Tender, succulent lobster is paired with a hearty hard-boiled egg and crumbled feta, all dressed in a zesty lemon herb vinaigrette. This dish combines crisp romaine lettuce cups with a balance of rich seafood flavors and a light, tangy dressing – perfect for a satisfying meal any time of day.

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NUTRITION

353kcal
Protein
34.9g
Fat
21.1g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces cooked lobster tail

1 large hard-boiled egg

1 ounce crumbled feta cheese

2 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 cups shredded romaine lettuce

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

Salt & pepper to taste

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PREPARATION

  • 1

    Chop the cooked lobster tail into bite-sized pieces and roughly chop the hard-boiled egg.

  • 2

    In a small bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, chopped dill, salt, and pepper to create the dressing.

  • 3

    In a larger bowl, gently combine the lobster, egg, and crumbled feta cheese.

  • 4

    Drizzle the lemon herb dressing over the seafood mixture and toss lightly to ensure even coating.

  • 5

    Lay out the romaine lettuce cups on a serving plate and spoon the lobster salad mixture into each cup.

  • 6

    Garnish with an extra sprinkle of parsley or dill if desired, and serve immediately.

Lemon Herb Lobster Salad Lettuce Cups

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Lobster Salad Lettuce Cups

YOUR SOLIN GENERATED RECIPE

Lemon Herb Lobster Salad Lettuce Cups

Enjoy a refreshing twist on seafood with these Lemon Herb Lobster Salad Lettuce Cups. Tender, succulent lobster is paired with a hearty hard-boiled egg and crumbled feta, all dressed in a zesty lemon herb vinaigrette. This dish combines crisp romaine lettuce cups with a balance of rich seafood flavors and a light, tangy dressing – perfect for a satisfying meal any time of day.

NUTRITION

353kcal
Protein
34.9g
Fat
21.1g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces cooked lobster tail

1 large hard-boiled egg

1 ounce crumbled feta cheese

2 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 cups shredded romaine lettuce

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

Salt & pepper to taste

PREPARATION

  • 1

    Chop the cooked lobster tail into bite-sized pieces and roughly chop the hard-boiled egg.

  • 2

    In a small bowl, whisk together the olive oil, fresh lemon juice, chopped parsley, chopped dill, salt, and pepper to create the dressing.

  • 3

    In a larger bowl, gently combine the lobster, egg, and crumbled feta cheese.

  • 4

    Drizzle the lemon herb dressing over the seafood mixture and toss lightly to ensure even coating.

  • 5

    Lay out the romaine lettuce cups on a serving plate and spoon the lobster salad mixture into each cup.

  • 6

    Garnish with an extra sprinkle of parsley or dill if desired, and serve immediately.