Directions:
- If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes.
- In a bowl, stir together the thickened or Greek-style yogurt, mayonnaise, celery, scallion and lemon juice. Fold in the lobster meat and season, to taste, with salt and pepper. Chill until ready to use. Just before serving, open the hot dog buns and brush the inside with olive oil. Heat a grill pan over moderately high heat and grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
- Per Serving:
- Calories 340; Total Fat 14 g; (Sat Fat 2g, Mono Fat 5 g, Poly Fat 6 g) ; Protein 29 g; Carb 25 g; Fiber 3 g; Cholesterol 85 mg; Sodium 720 mg
- Excellent source of: Protein, Niacin, Vitamin B12, Copper, Magnesium, Manganese, Phosphorus, Selenium, Zinc
- Good source of: Fiber, Vitamin B6, Calcium, Iron, Potassium
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.78 Kcal (912 kJ) | ||
| Calories from fat | 115.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 20% | |
|---|---|---|---|
| Cholesterol | 132.54mg | 44% | |
| Sodium | 449.65mg | 19% | |
| Potassium | 93.47mg | 2% | |
| Total Carbs | 3.47g | 1% | |
| Sugars | 1.56g | 6% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 24.59g | 49% | |
| Vitamin C | 2.3mg | 4% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 122.14 Kcal (511 kJ) | ||
| Calories from fat | 64.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.18g | 20% | |
|---|---|---|---|
| Cholesterol | 74.33mg | 44% | |
| Sodium | 252.17mg | 19% | |
| Potassium | 52.42mg | 2% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 0.87g | 6% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 13.79g | 49% | |
| Vitamin C | 1.3mg | 4% | |
| Calcium | 67.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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