Lobster-Broccoli Salad with Lemon Mayonnaise
| Yield: | 4 Servings |
| Categories: | Seafood |
| 6 | c | Small fresh broccoli florets, (1 pound) |
| 2/3 | c | Julienne-cut red bell pepper |
| 1/2 | lb | Cooked lobster meat, cut into bite-sized pieces (2 1-1/4 pound Maine lobsters) |
| 1/2 | c | Plain nonfat yogurt |
| 1/4 | c | Reduced-fat mayonnaise |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Sugar |
| 1/2 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| 1/4 | ts | Minced fresh dillweed |
| 1/4 | ts | Coarsely ground pepper |
| 8 | Boston lettuce leaves | |
| Fresh dillweed sprigs, (optional) |
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