Recipe - Minted Lobster Salad In Pitas

4 6inch pita pockets
2 tablespoon Lowfat mayonnaise
1 tablespoon Fresh lemon juice
Three fourths teaspoon Freshly grated orange zest
One half teaspoon Anise seeds; crushed with a
mortar and pestle or bottom
of a heavy skillet
1/8 teaspoon Cayenne
1 md Fennel bulb; (sometimes
called anise; about 1
pound), stalks trimmed
flush with bulb and bulb
cut into very thin slices
Three fourths pound Cooked lobster meat; chopped
2 cup Shredded romaine
One fourth cup Packed fresh mint leaves;
washed well, spun dry, and
chopped coarse

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 One half 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 recipeludigest by Sandy sandysno@pctech.net on Mar 16, 1998