Ingredients:

3 cups coarsely chopped cooked lobster meat (about 3 [1 1/4 pound] lobsters)

3 tablespoons canola mayonnaise

2 teaspoons chopped fresh tarragon

1/2 teaspoon kosher salt, divided

2 cups thinly sliced fennel bulb (about 1 medium)

1/2 teaspoon grated orange rind

1 tablespoon fresh orange juice

1 tablespoon fresh lemon juice

1 tablespoon rice wine vinegar

2 teaspoons extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

Cooking spray

6 (1 1/2 ounce) hot dog buns

 

Combine lobster, mayonnaise, tarragon, and 1/4 teaspoon salt; cover and refrigerate. Combine fennel, remaining 1/4 teaspoon salt, orange rind, and next 5 ingredients (through pepper). Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add buns to pan; cook 2 minutes on each side or until lightly browned. Place 1/3 cup fennel salad in each bun. Top each serving with 1/2 cup lobster salad.

 

Yield: 6 servings (1 lobster roll)

 

 

Recipe from July 2010 Cooking Light.

Visit: www.cookinglight.com for more recipes.