Ingredients
FOR THE LOBSTER
Live lobster: 1 (570-680 g)
Kosher salt: to taste
FOR THE YOGURT DRESSING
Small clove garlic confit: 1
Thick strained Greek yogurt: 240 g
Extra virgin olive oil: 22 ml plus more for drizzling
Granny Smith apples: 120 g (peeled, cored, and diced)
Celery: 60 g (peeled and diced)
Fresh mint: 2 tbsp (finely chopped)
Dill fronds: 2 tbsp (finely chopped)
Chives: 2 tbsp (finely chopped)
Freshly ground white pepper: to taste
FOR SERVING
Pocket-style pita breads: 2
Aleppo pepper: to taste
Flaky sea salt: to garnish
Lobster may be viewed as a quintessential summer crustacean, yet “[the big game] falls during the best time of the year for high-quality, cold-water, hard-shell lobster,” says Zaytinya chef Michael Costa, who shares his playful riff on New England’s ultimate sandwich, the lobster roll. “The traditional mayonnaise is replaced with lighter, fresher Greek yogurt, and the green apple and celery give a lovely seasonal brightness and crunch.”
How to make Lobster Pita
01.
Cook the Lobster
- Fill a large pot with water and season generously with salt until it tastes like seawater.
- Bring to a boil over medium heat.
- Carefully add the lobster and cook until the shell turns bright red, 8 to 12 minutes depending on size.
- Transfer to a plate and let rest for 10 minutes, or until cool enough to handle.
02.
Prepare the Yogurt Dressing
- Place the garlic confit in a mixing bowl and mash into a smooth paste using a fork or the back of a spoon.
- Whisk in the Greek yogurt, then slowly drizzle in the olive oil while continuing to whisk until smooth.
- Fold in the diced apple, celery, mint, dill, and chives.
- Season with white pepper to taste.
03.
Remove and Chop the Lobster Meat
- Twist the head away from the body and reserve for another use.
- Place the tail shell-side down on a cutting board.
- Using kitchen shears or a sharp knife, cut along both sides of the underside of the tail and remove the shell.
- Lift out the tail meat and cut into 1.25 cm pieces.
- Hold the claws in a kitchen towel, separate the knuckles from the claws, and crack the shells.
- Remove the claw and knuckle meat and chop into 1.25 cm pieces.
- Add all lobster meat to the yogurt dressing and gently fold to combine.
04.
Warm the Pita and Assemble
- Cut the pita breads in half and warm briefly in the oven or toaster.
- Spoon the lobster mixture into each pita pocket.
- Finish with a drizzle of olive oil, a pinch of Aleppo pepper, chopped chives, and flaky sea salt.
- Serve immediately.
