Go Back
Print
White house on beach.

Gluten-Free Lobster Rolls

This recipe for gluten-free lobster rolls is more of a guide than a specific recipe. Here the lobster is the star. Just add enough mayo to hold things together and adjust seasonings as needed.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 generous lobster rolls
Author GlutenFreeBaking.com

Ingredients

  • 1/2 pound lobster meat
  • mayonnaise
  • fresh lemon
  • salted butter melted
  • 2 Udi's gluten-free hot dog bun

Instructions

  1. Gently chop lobster into bite-sized pieces. Take your time, so you don't break the lobster meat up too much.
  2. Place the lobster meat into a medium bowl. Add a generous dollop of mayo. Start with about three tablespoons. Add a squeeze of lemon juice. Stir together. The lobster meat should be faintly coated with mayo. You don't want the meat drowning in mayo. Set the lobster mixture aside.
  3. Brush each side of the hot dog rolls generously with butter. Remember that butter is an essential ingredient to the rolls. Don't skimp.
  4. Heat a nonstick frying pan over medium-heat. Place the buns, butter-side down, into the pan. Toast until golden brown, about three minutes. (This time will vary. Don't walk away from the rolls.)
  5. Remove the rolls from the pan and allow them to cool slightly.
  6. Taste the lobster mixture. Adjust the mayo and lemon juice as needed. Add salt and pepper to taste. (I rarely add either. I don't like the kick of the pepper and the lobster and mayo bring enough salt to the rolls.)
  7. Spoon lobster mixture into the rolls. Really pile it on!
  8. Enjoy!