Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 4 sandwiches
Ingredients
four 6-inch pita pockets
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
3/4 teaspoon freshly grated orange zest
1/2 teaspoon anise seeds, crushed with a mortar and pestle or bottom of a heavy skillet
1/8 teaspoon cayenne
1 medium fennel bulb (sometimes called anise; about 1 pound), stalks trimmed flush with bulb and bulb cut into very thin slices
3/4 pound cooked lobster meat, chopped
2 cups shredded romaine
1/4 cup packed fresh mint leaves, washed well, spun dry, and chopped coarse
Preparation
Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Each sandwich about 282 calories and 5 grams fat (16% of calories from fat)
#### Nutritional analysis provided by Gourmet
