Posted on

6 May 2015

by

Karen Morgan

2 (1/2-pound/680-g) lobsters

1 (3-ounce/85-g) bag of Zatarin’s Crawfish, Shrimp, and Crab Boil seasoning

Kosher salt

2 lemons, halved

8 Laura’s Ball Park Dog buns / or just plain store-bought hotdog buns

½ cup (120 ml) gluten-free mayonnaise

2 stalks celery, diced

1 tablespoon thinly sliced fresh chives, plus more for serving

1 teaspoon chopped fresh dill, plus more for serving

¼ teaspoon freshly cracked black pepper

Juice of 1 lemon

1

Boil the lobsters in a large covered stockpot with the crab boil seasoning, salt, and lemons, as instructed in the box of crab boil seasoning.
2

When the lobsters are cool enough to handle, carefully remove the flesh, leaving claw meat whole. Cut the remaining flesh into large dice.
3

In a large bowl, stir together the mayonnaise, celery, chives, dill, pepper, and ½ teaspoon salt.
4

Add the lemon juice and then fold in the lobster.
5

Adjust seasonings to taste.
6

Split the buns vertically from the top down. Spoon a generous amount of lobster salad into each bun and garnish with additional dill and chives. Serve one bun per person.
7

(Source: Karen Morgan, "The Everyday Art of Gluten-Free")