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Listed in: Main Courses / Seafood
2 tablespoons (28 g) high-quality mayonnaise
2 teaspoons (10 ml) fresh-squeezed lemon juice
3/4 teaspoon lemon zest
Pinches of salt, white pepper, and cayenne pepper
1 stalk celery, finely chopped
1/4 cup (25 g) finely chopped scallion greens
2 tablespoons (8 g) chopped fresh parsley (or cilantro)
1 1/4 pounds (565 g) cooked lobster meat, cut into bite-size pieces
Four 10-inch (25-cm) whole-grain wraps (try it in a warmed sprouted corn wrap with cilantro for a Mexi-twist)
1 cup (70 g) shredded lettuce
1/2 Hass avocado, thinly sliced
In a large bowl, combine the mayonnaise, lemon juice, zest, salt, and peppers and mix well to combine. Stir in the celery, scallions, and parsley.
Gently fold in the lobster meat to coat.
Lay out the wraps and place one-fourth of the lettuce and one-fourth of the avocado into the center of each one. Divide the lobster salad evenly among the wraps and roll up to serve.
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