Lobster Waffle Salad
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Lobster Waffle Salad

Lobster Waffle Salad

With a waffle base, lobster, microgreens and a yogurt mustard sauce this salad experience is on another level of delicious.

Servings: 12 servings
Prep
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Garlic & Cheddar Mini Frozen Dough Biscuit, 1.2 oz (06331)
14 oz
12 each
Microgreens, fresh
2 oz
1 1/2 cups
Radishes, thinly sliced
2 oz
1/2 cup
Yogurt Mustard Sauce
INGREDIENT
WEIGHT
MEASURE
Yoplait® Nonfat Plain Bulk Size Yogurt (43800)
5 oz
1/2 cup
Dijon mustard
1 Tbsp
Lemon juice
1 Tbsp
Tarragon, fresh, chopped
1 tsp
Kosher salt
1/8 tsp
Service
INGREDIENT
WEIGHT
MEASURE
Lobster, cooked
1 lb 2.00 oz
2 cups
Butter, melted
4 oz
1/4 cup
Prep
  1. Thaw biscuit dough covered, until flexible; at room temp. 15-30 minutes or refrigerate overnight.
  2. Toss microgreens and radishes together; refrigerate until service.
Yogurt Mustard Sauce
  1. Combine yogurt, mustard, lemon juice, tarragon and salt in mixing bowl; refrigerate until service.
Serve
  1. Bake biscuit 60-90 seconds, or until golden brown, on 375°F preheated, well-oiled waffle iron; place on serving plate.
  2. Dip 1.5 oz lobster piece into warm butter and place on waffle; add 1/4 cup microgreen mixture on top.
  3. Drizzle 1 Tbsp Yogurt Mustard Sauce over salad and serve immediately.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
Calories
220
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
730mg
30%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
3g
Protein
11g
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

Reviews

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  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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