Introducing our vibrant, healthier take on the classic Lobster Roll. This version is not only delicious but also packed with fiber, thanks to an abundance of colorful vegetables and wholesome whole grain bread. Enjoy a nutrient-rich twist on this beloved summer favorite.
Preparation
10
min
Cooking
0
min
Portion
2
Ingredients
- The meat of 1 lobster (100-120 g), roughly chopped in large pieces
- 80 ml (⅓ cup) 0% plain Greek yogourt
- The juice of ½ lemon (or 30 ml (2 tbsp))
- 10 ml (2 tsp) Dijon mustard
Ingredients for the sandwich
- ½ whole grain baguette, toasted and cut in half
- 250 ml (1 cup) baby spinach
- 60 ml (¼ cup) sliced chives
- 2 large pickles (finely chopped) or other preferred pickled vegetables
To serve:
- 500 ml (2 cups) sliced veggies such as cucumbers and carrots
Preparation
- In a medium bowl, mix the ingredients for the lobster preparation.
- Slice open the 2 pieces of baguette.
- Layer the spinach, chives, and pickles, then top with the lobster preparation.
- Serve with a side of veggies.
Notes
The lobster preparation can be refrigerated for 3-4 days but cannot be frozen.
For a low-FODMAP recipe, ensure these substitutions:
- Plain Greek yogourt → Lactose-free plain Greek yogourt
- Whole grain baguette → Sourdough bread
- Baby spinach → Arugula or large-leaf spinach
Registered Dietitian Nutritionist in Montreal
