Minted Lobster Salad In Pitas

• 4 6 inch pita pockets
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon fresh lemon juice
• 34 teaspoon freshly grated orange zest
• 12 teaspoon anise seed, crushed with a mortar and pestle or bottom of a heavy skillet
• 18 teaspoon cayenne
• 1 medium fennel bulb, stalks trimmed flush with bulb and bulb cut into very thin slices (sometimes called anise; about 1 pound)
• 34 lb cooked lobster meat, chopped
• 2 cups shredded romaine lettuce
• 14 cup packed fresh mint leaves, washed well,spun dry,and chopped coarse

1. Preheat oven to 350 degrees.
2. Cut off one fourth of each pita pocket and reserve larger portions of pitas wrapped in plastic wrap.
3. Chop smaller portions of pitas into 1/2 pieces and in a shallow baking pan toast in middle of oven until golden, about 7 minutes.
4. In a bowl stir together mayonnaise, lemon juice, zest, anise seeds, and cayenne until smooth.
5. Add fennel, lobster, romaine, mint, and pita croutons and toss to coat.
6. Fill reserved pita with lobster salad.

pockets, lowfat mayonnaise, lemon juice, freshly grated orange zest, anise, cayenne, fennel bulb, lobster, shredded romaine lettuce, mint

Taken from www.food.com/recipe/minted-lobster-salad-in-pitas-79941 (may not work)