Posted on
6 May 2015
by
Karen Morgan
Gluten-Free Lobster Rolls
Ingredients
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
Preparation
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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.
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When the lobsters are cool enough to handle, carefully remove the flesh, leaving claw meat whole. Cut the remaining flesh into large dice.
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In a large bowl, stir together the mayonnaise, celery, chives, dill, pepper, and ½ teaspoon salt.
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Add the lemon juice and then fold in the lobster.
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Adjust seasonings to taste.
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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.
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(Source: Karen Morgan, "The Everyday Art of Gluten-Free")
Cooks Note
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