| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
6-inch pita pockets |
| 2 |
T |
Low-fat mayonnaise |
| 1 |
T |
Fresh lemon juice |
| 3/4 |
t |
Freshly grated orange zest |
| 1/2 |
t |
Anise seeds, crushed with a |
|
|
mortar and pestle or |
|
|
bottom |
|
|
of a heavy skillet |
| 1/8 |
t |
Cayenne |
| 1 |
|
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 |
c |
Shredded romaine |
| 1/4 |
c |
Packed fresh mint leaves |
|
|
washed well spun dry |
|
|
and |
|
|
chopped coarse |
INSTRUCTIONS
1998
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
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. Each sandwich
about 282 calories and 5 grams fat (16% of calories from fat) Gourmet
June 1996 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on
Mar 16,
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