Ingredients: 1/2 cup nonfat plain Greek-style yogurt 3 tablespoons reduced fat mayonnaise 1 stalk celery, finely chopped 1 tablespoon chopped scallion greens 1 tablespoon fresh lemon juice 1 pound cooked lobster meat or cooked shrimp, cut into 1/3-inch pieces Salt and black pepper 4 whole-wheat hot dog buns 1 tablespoon extra-virgin olive oil Directions: In a bowl, stir together the 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. Before serving, open the hot dog buns and brush the inside with olive oil. Grill the bread, cut side down, until toasted, about 3 minutes. Fill each with 3/4 cup of the lobster mixture and serve immediately.
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