Minted lobster salad in pitas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-inch pita pockets | |
| 2 | tablespoons | Low-fat mayonnaise |
| 1 | tablespoon | Fresh lemon juice |
| ¾ | teaspoon | Freshly grated orange zest |
| ½ | teaspoon | Anise seeds; crushed with a mortar and pestle or bottom of a heavy skillet |
| ⅛ | teaspoon | Cayenne |
| 1 | medium | Fennel bulb; (sometimes called anise; about 1 pound), stalks trimmed flush with bulb and bulb cut into very thin slices |
| ¾ | pounds | Cooked lobster meat; chopped |
| 2 | cups | Shredded romaine |
| ¼ | cup | Packed fresh mint leaves; washed well, spun dry, and chopped coarse |
Directions
Can be prepared in 45 minutes or less.
Preheat oven to 350°F.
Cut off one fourth of each pita pocket and reserve larger portions of pitas wrapped in plastic wrap. Chop smaller portions of pitas into ½- pieces and in a shallow baking pan toast in middle of oven until golden, about 7 minutes.
In a bowl stir together mayonnaise, lemon juice, zest, anise seeds, and cayenne until smooth. Add fennel, lobster, romaine, mint, and pita croutons and toss to coat. Fill reserved pita with lobster salad.
Makes 4 sandwiches.
Each sandwich about 282 calories and 5 grams fat (16% of calories from fat) Gourmet June 1996
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998