| 2 | c | fresh lobster meat |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tsp | fresh lemon juice |
| 1 | tsp | Dijon mustard |
| 1 | tsp | olive oil |
| 1⁄2 | tsp | tarragon |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | black pepper |
Try our rendition of a New England favorite made over with yogurt instead of heavy mayonnaise.
| 2 | c | fresh lobster meat |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | tsp | fresh lemon juice |
| 1 | tsp | Dijon mustard |
| 1 | tsp | olive oil |
| 1⁄2 | tsp | tarragon |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | black pepper |
Whisk together yogurt, lemon juice, mustard, oil, tarragon, salt and pepper in a medium-size bowl.
Add lobster and mix.
Cover and refrigerate at least 1 hour.
Serve on a long roll with lettuce.