See more
Photo: Lee Harrelson; Styling: Melanie J. Clarke 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)


  • 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


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

Go to full version of

Lobster Wraps with Lemon Mayonnaise recipe