Serves 6
Prep Time: One hour
For the lobster salad:
Ingredients
- 1 and ½ cups boiled, shelled lobster meat cut into small chunks (two small lobsters)
- 1/3 cup organic mayonnaise
- 1 Tablespoon plain yogurt
- ½ cup diced celery
- 2 Tablespoons fresh dill
- ½ teaspoon salt
- ¼ teaspoon black pepper
- zest of one lemon
- juice of ½ lemon
For the fried green tomatoes:
Ingredients
- 6 small green tomatoes
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 1/3 cup olive oil – use half the oil for each of two batches of tomatoes
- 1/2 cup flour
- salt and pepper to taste
Directions
- Mix the ingredients for the lobster salad together and chill in the refrigerator.
- Heat olive oil at medium heat. Slice tomatoes to 1/3-inch rounds.
- Dredge lightly in flour, dip in egg and then in panko breadcrumbs.
- Pan fry until golden brown and place on paper towels to drain.
- Top each green tomato with a spoonful of lobster salad, and garnish with lemon zest.
