1 (2-pound) lobster (1 pound with shell removed)
2 tablespoons chicken bouillon
1 tablespoon chives
1 tablespoon lemon juice
1/2 teaspoon salt
With cleaver, chop lobster in half lengthwise, through the shell. Remove innards. Split claws. Place lobster, meat side up, on heat-proof platter. Combine bouillon, chives, lemon juice and salt; pour over lobster. Cover and steam on rack over boiling water, until shell is bright red, about 15 minutes. Serve with Seafood Dip Sauce (see recipe below). Makes 2 dinner servings.
Seafood Dip Sauce
1/2 cup soy sauce
1 teaspoon dry mustard
Combine soy sauce and mustard. Makes 2 servings, about 1/4 cup each.
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