Eggless Dairy Free Lobster Roll
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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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