Lobster Rolls Without the Guilt

Last taste of summer. Photo: Jennifer Iserloh

I've been craving a lobster roll from Mary's Fish Camp in New York as of late, but since I've already maxed out the bank account with a mini trip to Miami, Mary's will have to wait for October.

I'm hooked on their lobster roll, that's really the only reason I go there. If you are lucky enough to get a table, their "limited" supply lobster roll is at market price, usually around $33.

So here is my healthier (and cheaper) version that you can have at home -- yes, Mary's fans know it's not exactly the same. Yet it's still tasty and satisfies the craving, working out to about $12 a pop.

I grew up eating mayonnaise and I love it, but just 1/4 cup of mayo has almost 400 calories and 40 grams of fat, close to the amount of fat a person my size should have in an entire day!

So I swapped out some of the full-fat mayo for the reduced-fat version mixed with nonfat yogurt to keep the creamy texture while making a dressing that still tastes like mayo.

Lobster Rolls
Serves 4

Old Bay is amazing with seafood and fresh herbs are a must! Toast the bun for an extra special touch, warm and crunchy with a soft filling.

1 cup chopped celery (from 3 to 4 celery stalks)
Meat from two steamed lobsters (about 1 1/2 pounds)
1/4 cup reduced-fat mayonnaise
2 tablespoons plain, nonfat Greek yogurt
1 small bunch of chives, thinly sliced
1 jalapeno, seeds removed, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Old Bay seasoning
4 whole-grain hot-dog buns

Mix celery, lobster, mayonnaise, yogurt, chives, jalapeno, salt, pepper and Old Bay together. Spread over warmed hot-dog bun.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday. Due to the Labor Day holiday, her column is appearing today.