Lobster Pockets

Lobster Pockets make a great appetizer or include on a luncheon buffet.

12 oz (320 g) lobster meat (fresh is better, but use frozen or canned if you have to)
½ cup celery, chopped
½ cup carrot, chopped
½ cup radish, chopped
¼ cup chives, chopped
½ cup mayonnaise
1/3 cup sour cream
2 Tbsp dill, chopped
1 Tbsp lemon juice
Frilly leaf lettuce
36 mini pitas

Shred or chop lobster into small pieces, draining all juices out. You can save the juice to use in place of water in chowder recipes. Mix in chopped vegetables. Mix mayonnaise, sour cream, dill, and lemon juice throughly. Stir into lobster mixture.

Line opened pitas with lettuce and spoon in lobster filling.

To make ahead of time, make lobster filling, cover and refrigerate. Do not fill pitas with mixture more than a couple of hours ahead as the pitas could get soggy.