Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 4 sandwiches

　　four 6-inch pita pockets

　　2 tablespoons low-fat mayonnaise

　　1 tablespoon fresh lemon juice

　　3/4 teaspoon freshly grated orange zest

　　1/2 teaspoon anise seeds, crushed with a mortar and pestle or bottom  of a heavy skillet

　　1/8 teaspoon cayenne

　　1 medium fennel bulb (sometimes called anise; about 1 pound), stalks  trimmed flush with bulb and bulb cut into very thin slices

　　3/4 pound cooked lobster meat, chopped

　　2 cups shredded romaine

　　1/4 cup packed fresh mint leaves, washed well, spun dry, and chopped  coarse

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Nutrition Per Serving

Each sandwich about 282 calories and 5 grams fat (16% of calories from fat)

　　#### Nutritional analysis provided by Gourmet