Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound fully cooked lobster meat
- 1 medium cucumber peeled, seeded and finely diced
- Mayonnaise
- 3 small scallions (white and most of the green parts), thinly sliced
- Kosher or sea salt
- Freshly ground black pepper
- 2 ripe medium tomatoes
- 1 head lettuce
- 12 ounces smoky country bacon, cooked
- 12 slices dense bread
Directions
Cut the lobster meat into ½-inch dice. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
Combine the lobster, cucumber, and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving.
Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
Category:New England Recipes
Category:New England Snacks