Ingredients

Lobster

• 2 live Maine lobsters, about 1¼ pounds each

• distilled white vinegar

• 2 Tablespoons extra-virgin olive oil

• 2 teaspoons lemon juice

• 1 Tablespoon chopped parsley

• 1 teaspoon chopped mint

Instructions

Pita

1 celery, chopped

1 tomato, peeled, seeded, and chopped

¼ cup hummus

¼ cup yogurt

2 scallions, chopped

4 pita breads, white or wheat

2 Tablespoons unsalted butter, melted

Kosher salt

Cook the Lobster

Place the lobsters in a deep, heat-proof container and cover with cold water. Measure the water and transfer it to a large saucepan or stockpot. Bring the water to a boil and add ½ cup vinegar for every 8 quarts of water.

Pour the boiling water over the lobsters and steep for 2 minutes. Remove the lobsters and separate the tails from the bodies. Reserve the bodies.

Remove the claws and return them to the hot water for an additional 5 minutes. When cool enough to handle, remove all the meat from the tails and claws and discard the shells.

Marinate the Lobster

Combine the olive oil, lemon juice, parsley, and mint in a small bowl. Season lightly with Kosher salt.

Pour the mixture over the lobster meat and marinate for no more than 30 minutes.

Prepare the Salad

Combine the celery and tomato in a colander. Add 1 teaspoon Kosher salt and allow the vegetables to drain for 15 minutes.

Whisk together the hummus and yogurt until smooth. Add the scallions, celery, and tomato. Season to taste with Kosher salt, pepper, and fold in the lobster meat.

Grill the Lobster

Preheat the Wolf Infrared Griddle to 400°F.

Drain excess marinade from the lobster. Grill the tails and claws for about 2 minutes per side. Do not grill the knuckle meat.

Chop the grilled lobster into bite-sized pieces and fold into the salad mixture.

Toast the Pita

Brush the pita bread with melted butter and toast on the griddle for about 30 seconds per side.

Serve

Fill each pita with the lobster salad and serve immediately.