Minted Lobster Salad in Pitas

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Minted Lobster Salad in Pitas Ingredients

4 6-inch pita pockets	1/8 ts Cayenne
2 tb Low-fat mayonnaise	1 md Fennel bulb; (sometimes
1 tb Fresh lemon juice	3/4 lb Cooked lobster meat; chopped
3/4 ts Freshly grated orange zest	2 c Shredded romaine
1/2 ts Anise seeds; crushed with a	1/4 c Packed fresh mint leaves;

Instructions for Minted Lobster Salad in Pitas

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 1/2- 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 on Mar 16, 1998

Main Ingredient: SaladCuisine: Uncategorized

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