Dairy Free Lobster Roll
Few things feel as indulgent as a properly loaded lobster roll, and this version delivers every bit of that coastal-restaurant magic without a drop of dairy in sight. The filling starts with tender chunks of lobster — boiled just until the meat turns opaque and sweet — then gets folded with finely diced celery for crunch and fresh chives for a mild, grassy bite. A bright lemon dressing made with dairy free mayonnaise ties everything together, and chilling the lobster before mixing keeps the texture clean and the flavors sharp. The buns get toasted in dairy free butter until the cut sides are golden and just crisp, which makes every bite a contrast of warm, crunchy bread and cool, creamy filling. Traditional lobster rolls rely on butter-toasted buns and mayo that sometimes contains dairy-adjacent ingredients, so swapping in reliable plant-based alternatives here means you get the full experience with none of the label-reading stress. This recipe makes four generous rolls, so it's equally at home as a laid-back weeknight treat or the centerpiece of a summer gathering. Serve with lemon wedges and enjoy it immediately — this one doesn't wait around.
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Learn more →Ingredients
4 servings
For the lobster
- 2 lb live lobsters (two 1-lb lobsters) or 1 lb cooked lobster meat
- 1 tbsp kosher salt, for the cooking water
For the dressing
- 3 tbsp dairy free mayonnaise
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp kosher salt
- ⅛ tsp ground black pepper
For the filling
- 2 stalks celery, finely diced
- 2 tbsp fresh chives, thinly sliced
For the rolls
- 4 top-split hot dog buns
- 1 tbsp dairy free butter
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large pot with enough water to fully submerge the lobsters and bring to a rolling boil over high heat. Add 1 tbsp kosher salt. If using live lobsters, add them headfirst, cover, and cook for 8–10 minutes, until the shells are bright red and the meat at the base of the tail is opaque and white throughout with no translucency. Transfer to a colander and run under cold water for 2 minutes to stop the cooking. If using pre-cooked lobster meat, skip to step 3.
- 2
Once the lobsters are cool enough to handle, twist off the claws and knuckles. Crack the claws with the back of a heavy knife or a lobster cracker and pull out the meat. Twist the tail from the body, cut along the underside with kitchen shears, and remove the tail meat in one piece. Remove and discard the dark vein running along the tail. Cut all the meat into rough 3/4-inch chunks and place in a large bowl.
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