Dairy Free Gluten Free Lobster Rolls

Total time50 min

Prep time20 min

Cook time15 min

Sweet, tender lobster meat gets folded into a bright, tangy dressing built from mayonnaise, fresh lemon juice and zest, a touch of Dijon, and crisp celery with chives for crunch and color. The chunks of claw, knuckle, and tail meat stay the star here, chilled just enough to firm up before they meet that dressing so every bite is cool, briny, and rich at once. Toasted split-top buns cradle the filling and add a golden, crisp edge that contrasts beautifully with the soft, creamy lobster salad piled generously on top. A pinch of cayenne and a squeeze of lemon at the table keep things lively without overpowering the sweetness of the seafood. This one comes together fast, refrigerates easily while you prep, and makes a genuinely satisfying lunch or light dinner. It's a great pick for a dairy free spread, letting the lobster flavor take center stage from first bite to last.

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Ingredients

4 servings

For the rolls

4 gluten free hot dog buns (top-split style preferred)
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2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the lobster

2 lb live lobsters (about 2 lobsters, 1 lb each) or 1 lb cooked lobster meat
1 tbsp kosher salt

For the dressing

⅓ cup mayonnaise
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp dijon mustard
2 stalks celery, finely diced
2 tbsp fresh chives, thinly sliced
¼ tsp kosher salt, or to taste
¼ tsp black pepper, or to taste
1 pinch cayenne pepper (optional)

For serving

lemon wedges, for serving (optional)

Instructions

1
Fill a large pot with enough water to submerge the lobsters and bring to a rolling boil over high heat. Add 1 tbsp kosher salt. Submerge the lobsters headfirst, cover, and cook for 8–10 minutes, until the shells are bright red and the internal temperature of the tail meat reaches 145°F (63°C) on an instant-read thermometer.
2
Transfer the cooked lobsters to a colander and run under cold water for 1–2 minutes to stop the cooking. Let rest for 10–15 minutes until cool enough to handle.

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