Lobster Wraps with Lemon Mayonnaise Recipe Print Page

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Photo by: Photo: Lee Harrelson; Styling: Melanie J. Clarke

Lobster Wraps with Lemon Mayonnaise

Flatbread replaces buttered rolls in this take on the New England classic.

Cooking Light JULY 2007

Yield: 4 servings (serving size: 1 wrap)

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.

Nutritional Information

Amount per serving

Calories: 371
Calories from fat: 21%
Fat: 8.6g
Saturated fat: 1g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.6g
Protein: 31g
Carbohydrate: 41.7g
Fiber: 3.6g
Cholesterol: 113mg
Iron: 0.7mg
Sodium: 1098mg
Calcium: 66mg

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Lobster Wraps with Lemon Mayonnaise recipe