Lobsters and dipping sauces on red checkered tablecloth?>

Lobster with Dipping Sauces

by Berkeley Wellness  

Lobster—without melted butter—is the ultimate low-fat splurge. We’ve added some fresh herbs to the lobster cooking water, but they are not absolutely necessary.

Makes 4 servings


2 tablespoons coarse sea salt or kosher salt

½ cup basil leaves

½ cup parsley leaves

4 live lobsters (1¼ to 1½ pounds each)

Dipping Sauces (see below)


1. Bring a lobster pot (or a large spaghetti pot) of water to a rolling boil. Add the salt, basil and parsley, and return to a boil. Slip two of the lobsters into the boiling water. Cover and return to a boil. Uncover and boil for six minutes or until the shells are red-orange. With tongs, remove the lobsters and transfer them to a large colander to drain. Repeat with the remaining two lobsters.

2. Meanwhile, make one (or all) of the dipping sauces. Serve the lobsters hot, at room temperature or chilled, with the dipping sauces on the side.

Nutrition per serving: 46 calories, 0.3g total fat (0.1g saturated), 32mg cholesterol, 0g dietary fiber, 1g carbohydrate, 9g protein, 171mg sodium.

Good source of: selenium, vitamin B12.

Thai-Style Dipping Sauce In a small saucepan, combine two tablespoons soy sauce and two tablespoons sugar, and stir over low heat until the sugar has melted. Transfer to a bowl and stir in ⅓ cup fresh lime juice and one teaspoon dark sesame oil.

Tomato-Jalapeño Dipping Sauce In a small bowl, stir together ½ cup ketchup, one minced canned or bottled jalapeño, and two teaspoons balsamic vinegar.

Herbed Lemon Dipping Sauce In a small bowl, whisk together ¼ cup fresh lemon juice, one tablespoon olive oil, and ½ teaspoon salt. Stir in two tablespoons chopped fresh basil and two teaspoons minced chives.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.