Lobster Salad

Ingredients

• Northern lobster

  Crustaceans, cooked, moist heat

  16 oz or 453g

• Butter

  Salted

  4 tbsp or 57g

• Garlic

  Raw

  2 clove or 6g

• Corn

  Sweet, yellow, raw

  4 tbsp or 36g

• Macaroni

  Dry, enriched

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Cucumber

  Peeled, raw

  1 cup, sliced or 119g

• Pineapple

  Raw, traditional varieties

  ½ cup, chunks or 83g

• Red bell pepper

  Sweet, raw

  8 tbsp or 74g

• Ketchup

  2 tbsp or 30g

• Mayonnaise-like dressing

  Regular, with salt

  16 tbsp or 235g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  16 tbsp or 250g

Directions

1. Cut up the cooked lobsters into bit size pieces.
2. In the same saucepan add the butter and garlic over medium heat. When all the butter has melted and the garlic cooked, add the pieces of cooked lobster and stir well. 1 minute. Turn off the stove.
3. Chop cucumber, tomato and red bell pepper.
4. In a large bowl combine lobster, whole kernel corn, macaroni, tomato, cucumber, pineapple and sweet pepper.
5. Combine ketchup, mayonnaise and pineapple juice, mix well and pour over the salad. Toss lightly. Serve chilled.