Recipe for Minted Lobster Salad in Pitas

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 x	6-inch pita pockets
2 tbl	Low-fat mayonnaise
1 tbl	Fresh lemon juice
3/4 tsp	Freshly grated orange zest
1/2 tsp	Anise seeds, crushed with a mortar and pestle or bottom of a heavy skillet
1/8 tsp	Cayenne
1 med	Fennel bulb, (sometimes called anise, about 1 pound), stalks trimmed flush with bulb and bulb cut into very thin slices
3/4 lb	Cooked lobster meat, chopped
2 cup	Shredded romaine

Instructions:

Instructions: 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.

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