Bar Harbor Lobster Roll



3 tablespoons fat-free mayonnaise
3 tablespoons fat-free sour cream
1 teaspoon Dijon mustard
1 1/2 tablespoons 2% milk
1 teaspoon white vinegar
1/4 teaspoon dillweed
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon sugar
1/2 clove minced garlic
1/2 cup minced onion
1 tablespoon chopped fresh parsley
1 cup finely shredded green cabbage
12 ounces lobster meat, cooked, chopped coarsely
4 whole wheat hot dog buns
4 teaspoons light butter



Mix the mayonnaise, sour cream, Dijon mustard, milk, vinegar, dill weed, salt, black pepper, cayenne paper, sugar, garlic, onion, and parsley in a large bowl.  Fold in the cabbage and lobster.  Chill.  Split the hot dog buns and spread the split sides with the butter, then toast lightly on a baking sheet at 400 degrees.  Remove from the oven and fill with lobster salad.  Serve immediately.

Yield: 4 servings.