Lobster Salad

September 02, 2012


So, if you have been following me you know I am in the first week of my yearly cleanse.  I have been trying to persuade my husband Marc to do this with me for years.  Believe it or not, he started on Friday.  I am so proud of him,and he started feeling the benefits right away.

Just so you can get an idea of the kind of eater my husband is,  I will give you a little insight into our family dinner last last.  We went out for dinner for my mom’s birthday with the whole clan.  Usually Marc will peruse our wine collection and pack up 3 or 4 bottles to bring to the restaurant.  After we kiss and greet the family,  Marc is in charge of ordering the appetizers,  getting the wine opened and poured.   Last night I think my family was in shock, they were nonchalantly looking around for the wine, and perplexed when it came time to order.  They didn’t like it at all, but I have never been more proud int my life!!!  Way to go Marc!!!

I have gone out of my way to make sure he is not hungry, preparing foods the second he looks the slightest bit hungry. This is just one example of what we can eat while doing the McCombs Life force plan.

Lobster Salad
  • 4 (4-5 ounce) lobster tails, backs removed (I did this with a kitchen scissors)
  • butter lettuce
  • sliced tomato
  • sliced avacado
  • hard boiled egg
  • olive oil
  • lemon
  • kosher salt and pepper
  1. Place lobster tails on a foiled lined heavy rimmed baking sheet
  2. drizzle with olive oil and fresh lemon juice
  3. season with salt and pepper, and broil until tails turned a pinkish color and cooked through, about 5-6 minutes.
  4. Plate butter lettuce, top with sliced tomato, sliced avocado and egg.  Drizzle with good quality olive oil and half a lemon, juiced.  Place broiled lobster tail on top of salad.
  5. Healthy and delicious, Marc said he could eat it every day!!!

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