This recipe minimizes the fat in this summer staple by replacing most of the mayonnaise with strained yogurt. Dovetailing Tip: Use the pound of lobster meat you cooked on day 1 for today’s lobster rolls.
Yield: serving size: 1 lobster roll
Serving size: 4
Calories per serving: 230
1/2 cup plain greek-style yogurt
3 tablespoons mayonnaise
1 stalk celery, finely chopped
1 tablespoon chopped scallion greens (about 1 scallion)
1 tablespoon fresh lemon juice
1 pound cooked lobster meat , cut into 1/3-inch pieces (about 2 1/2 cups)
salt and freshly ground black pepper
4 whole-wheat hot dog buns
1 tablespoon extra-virgin olive oil
In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.