Gluten Free Dairy Free Lobster Roll

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Sweet, briny lobster meat gets folded with crisp celery and fresh chives, then coated in a bright, lemony dressing that keeps every bite light instead of heavy. The lobster is boiled and picked by hand, chilled to firm up the texture, and tossed just enough to stay in tender chunks rather than turning mushy. A quick pass in a hot skillet with melted butter adds that golden, toasty finish the filling gets piled onto, and a squeeze of fresh lemon at the table brightens the whole thing even more. It's simple, seafood-forward, and built around real lobster flavor rather than heavy sauces or fillers. This one’s a genuinely solid pick for a gluten free lunch or dinner, no matter the season.

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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
Hellmann's Vegan Dressing & Spread, Vegan Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise
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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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