Avocado Lobster Lettuce Rolls

Yoghurt, fresh herbs and a little lemon make these lobster rolls super creamy.

Yoghurt, fresh herbs and a little lemon make these lobster rolls super creamy. If you can't get your hands on fresh cooked lobster, substitute with one can (320g) of frozen cooked lobster meat, thawed and well-drained.
Ingredients:
2 cooked lobsters (about 400g each)
½ C 0% fat plain greek yoghurt
3 tbsp light mayonnaise
1 tbsp lemon juice
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 rib celery, diced
Half avocado, pitted, peeled and chopped
4 tsp chopped fresh tarragon
2 green onions, sliced
Large Romaine (or lettuce of your choice) lettuce leaves to wrap
Method:
• Place one lobster on work surface; twist off the tail. Using sharp chef's knife or kitchen shears, remove meat from tail. Crack claws and remove meat; cut into bite sized chunks. Repeat with second lobster.
• In bowl, whisk together yoghurt, mayonnaise, lemon juice, mustard and Worcestershire sauce. Stir in lobster, celery, avocado, tarragon and all but 1 tbsp of the green onion.
• Serve lobster mixture in a lettuce leaf; sprinkle with remaining green onion.

Makes 4 servings; count each as 3 proteins and 1 fat.
Recipe adapted from Canadian Living.