Lobster Wraps with Lemon Mayonnaise

Lobster Wraps with Lemon Mayonnaise Recipe
Photo: Lee Harrelson; Styling: Melanie J. Clarke
Flatbread replaces buttered rolls in this take on the New England classic.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional Information

Calories 371
Caloriesfromfat 21 %
Fat 8.6 g
Satfat 1 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 31 g
Carbohydrate 41.7 g
Fiber 3.6 g
Cholesterol 113 mg
Iron 0.7 mg
Sodium 1098 mg
Calcium 66 mg

Ingredients

Lemon mayonnaise:
1/4 cup light mayonnaise
2 tablespoons chopped fresh chives
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Remaining ingredients:
3/4 cup chopped seeded tomato (about 1 medium)
4 (4-ounce) lobster tails, cooked and chopped
4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
8 Bibb lettuce leaves

Preparation

To prepare lemon mayonnaise, combine 1/4 cup mayonnnaise, chives, 1 teaspoon lemon juice, and 1/8 teaspoon black pepper; stir well.

Combine lemon mayonnaise, tomato, and lobster; stir well. Divide the lobster mixture evenly among flatbreads. Top each serving with 2 lettuce leaves. Roll up jelly-roll fashion.

Note:

Becky Mercuri,

July 2007
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