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Lobster Wraps with Lemon Mayonnaise

Photo: Lee Harrelson; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 wrap)
Flatbread replaces buttered rolls in this take on the New England classic.

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

Nutrition 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

How to Make It

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

  2. 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.