2 Small Hearts of Romaine lettuce
1 tbsp butter, melted
1/3 cup plain low-fat Greek yogurt
2 tbsp olive oil based mayonnaise
1 small stalk celery, finely diced
2 tsp lemon juice
1 tbsp chopped fresh chives
1/4 tsp Old Bay Seasoning
1/4 tsp salt
1/4 tsp pepper
12 oz cooked lobster meat
1) Pre-Heat Grill
2) Slice romaine hearts in half lengthwise. Remove a few of the inner leaves from each half to create a boat like shape for the lobster filling. Lightly coat the insides edges of each boat with butter and grill cut-side-down to get a slight char and bring out the flavors of the lettuce, about 2-3 minutes.
3) In a medium sized bowl, mix the remaining ingredients. except for the lobster meat. Once ingredients are well combined, fold in the lobster meat until completely coated.
4) Divide lobster mixture evenly among the boats and serve immediately.
Yields 4 Servings1 Leanest, 3 Green, 2 Healthy Fats, 1 CondimentTotal Prep/Cook Time 15 Minutes