Thursday, July 23, 2009

Lob-stah Roll

In Maine, it's all about the Lobster Roll, or as it's pronunced there lob-stah roll. At the best lobster roll place (that's what their sign sais!), locals just call it a roll. After all, if you're in Maine, who'd put anything other than lobster on a roll? Most of the rolls I saw were loaded with mayonnaise, so here's a lighter version. I've substituted Greek yogurt for some of the mayonnaise, and used olive oil in place of butter to brown the roll. I've also included some lettuce on the roll. It's used in half of the best rolls, so I've included it here for extra nutritional punch.

1 lb cooked lobster meat, chopped
1/2 cup Greek yogurt
1/4 cup low fat mayonnaise
1 tbs lemon juice
1/4 cup thinly sliced celery
1 cup sliced romaine lettuce
4 whole wheat, sourdough hot dog rolls
olive oil
Chop lobster meat into about a 1 inch dice. Leave the pieces big enough so you really know you're eating lobster. Mix the yogurt, mayonnaise, and lemon juice together in a large bowl. Add the celery and scallions. Fold in the lobster. Cut the rolls in half lengthwise, brush with a small amount of olive oil and broil or toast until just lightly browned. Layer each roll with 1/4 cup lettuce leaves, scoop one quarter portion of the lobster mixture onto the roll and serve.

Makes 4 rolls.
Stealthy Cooking Tip: Don't get me wrong, I love my mayo, and must agree that mayonnaise is a great condiment. Like many good things, however, it's better in moderation. That's because traditional mayonnaise is high in fats from oils, has cholesterol, and is a surprising source of sodium. Substituting some of the mayonnaise with Greek yogurt lowers the fats, cholesterol, and sodium ... and doesn't lower the taste. Greek yogurt is thicker than regular yogurt, so it's similar to mayonnaise and it provides a tangy quality that's quite nice in many dishes, lobster rolls included!

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