Shrimp and Lobster Salad
2 Tbsp. butter
1 lb. raw shrimp
3/4 cup real mayonnaise
1/2 cup nonfat plain Greek-style yogurt
2 celery stalks, sliced on a diagonal
2 Tbsp. fresh lemon juice
1/2 lb. cooked lobster meat
Salt and pepper to taste
Remove tails from shrimp and de-vein. Heat butter in a large sauté pan and cook shrimp in butter until opaque in color. Set aside to cool.
In a large mixing bowl combine mayonnaise, yogurt, celery, lemon juice and lobster meat. Cut shrimp into pieces and mix into salad. Place salad in refrigerator to chill.