Minted Lobster Salad In Pitas

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 4 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 seed, crushed with a mortar and pestle or bottom of a heavy skillet
• 1/8 teaspoon cayenne
• 1 medium fennel bulb, stalks trimmed flush with bulb and bulb cut into very thin slices (sometimes called anise; about 1 pound)
• 3/4 lb cooked lobster meat, chopped
• 2 cups shredded romaine lettuce
• 1/4 cup packed fresh mint leaves, washed well,spun dry,and chopped coarse

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut off one fourth of each pita pocket and reserve larger portions of pitas wrapped in plastic wrap.
• 3 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.
• 4 in a bowl stir together mayonnaise, lemon juice, zest, anise seeds, and cayenne until smooth.
• 5 add fennel, lobster, romaine, mint, and pita croutons and toss to coat.
• 6 fill reserved pita with lobster salad.