Рецепт Pita Pockets with Lobster Tarragon Salad
Pita Pockets with Lobster Tarragon Salad
August 25, 2015・Bill Harris・Leave a Comment
We’ve traveled to many places around the globe, and Provincetown, Massachusetts on the tip of Cape Cod is still our favorite of all vacation spots. In fact, we’d like to live there part-time at some point in our lives.
We’ve spent many summer vacations in P’town, but this fall, we’re taking a two-week road trip there, three dogs in tow, for a couple of weeks. While we’re there, we’re going to work, shop for groceries, cook, and see what it’s like to actually live there. We’ve only been to P’town in vacation mode thus far, so this trip will be a trial run to see if living there suits us.
I can’t go to P’town without thinking about lobster. Because lobsters are so plentiful in that part of the country, you see lobster rolls on practically every restaurant menu. If not a lobster roll, they’ll feature other dishes, such as, Lobster Caesar Salad, Lobster Eggs Benedict, or Lobster Pasta. Of course, we’ll have to make a stop at the Lobster Pot, one of P’town’s long-time landmarks.
Since we’re making the trip, and in anticipation of eating as much lobster as I possibly can, I decided to feature pita pockets with a lobster tarragon salad for today’s post. Similar to a lobster roll, these sandwiches are served in pita bread with lettuce, tomato, carrots and cucumber as garnish.
If you’re a lobster fan, by all means splurge and treat yourself for these delicious sandwiches.
Pita Pockets with Lobster Tarragon Salad
Ingredients
- 16 ounces lobster meat, cut into bite-sized pieces
- 1/2 cup diced celery
- 1/4 cup diced shallots
- 1/3 cup mayonnaise
- 1 tablespoon minced fresh tarragon
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 pieces pita bread, cut in half to form 4 pockets
- 4 pieces green leaf lettuce
- 1 tomato sliced
- 1 cucumber sliced
- 1 carrot, juliennedInstructions
1. Mix lobster, celery, shallots, mayonnaise, tarragon, lemon zest, lemon juice, salt, and pepper together in a medium bowl.
2. To assemble pita pockets, carefully open pita bread into a pocket. Slide lettuce leaf and tomato slice into pocket. Spoon lobster salad on top of lettuce and tomato. Garnish with cucumber slices and julienned carrots. Repeat with remaining pockets and serve immediately.4.2.1.1
http://southernboydishes.com/2015/08/25/pita-pockets-with-lobster-tarragon-salad/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
Latest posts by Bill Harris (see all)