INGREDIENTS:
(4 servings)
2 (1.5 pound) Maine lobsters
4 (6 inch) pita pockets
2 tablespoons low-fat mayonnaise
1 tablespoon fresh lemon juice
3/4 teaspoon fresh orange zest, grated
1/2 teaspoon anise seeds, crushed
1/8 teaspoon cayenne pepper
2 cups shredded romaine lettuce
1/4 cup packed fresh mint leaves, chopped coarsely
1 medium fennel bulb (about 1 pound), stalks trimmed flush with bulb and bulb cut into very thin slices
DIRECTIONS:
Cook and pick your Maine lobsters. Preheat oven to 350 degrees. Cut off one fourth of each pita pocket and reserve larger portion of pitas wrapped in plastic wrap. Chop smaller portions of pitas into 1/2 inch 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, Maine lobster meat, romaine, mint and pita croutons and toss to coat. Fill reserved pita with Maine lobster salad.
