Gluten & Dairy Free Lobster Rolls
5
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Prep time 10mins
Cook time 10mins
Serves or Makes: 2 rolls
Recipe Card
ingredients
- 1 ½ -2 pounds lobster tail and claw meat
- 3 tablespoons Wesson Plant Butter with Olive Oil, divided
- 1/4 cup diced celery
- 2 tablespoons finely diced chives
- 1/4 cup mayonnaise
- Kosher salt and pepper, to taste
- Gluten free buns and lemon wedges for serving
Method
Step 1
Bring a large pot of water to a rolling boil. Add lobster to the pot, boiling for about 8-10 minutes or until the lobster is bright red.
Step 2
Once boiled, allow the lobster to cool until it is safe to handle. Remove the meat from the shell and roughly chop.
Step 3
While you wait for the lobster to chill, lightly toast the buns over medium-low heat. Once toasted, add ½ tbsp of Wesson Plant Butter with Olive Oil to each bun.
Step 4
Add the cooled lobster meat, diced celery, diced chives, mayonnaise, salt and pepper to a mixing bowl, stirring all the ingredients until they are fully combined into a lobster salad. Taste to adjust seasoning if needed.
Step 5
Fill each bun with the lobster salad, garnishing with more diced chives if desired. Serve with lemon wedges.