Gluten Free Lobster Rolls
Few things say summer like a buttery, golden-toasted bun piled high with cold, creamy lobster — and this version delivers every bit of that New England magic without a crumb of gluten in sight. The swap to gluten free hot dog buns is seamless here, especially when you toast them butter-side down in a skillet until they're crisp and golden, giving you that satisfying crunch that makes the whole thing feel indulgent and special. The lobster itself is cooked simply in salted boiling water, then chilled and folded into a bright, lemony dressing made with mayonnaise, fresh lemon juice and zest, a touch of Dijon mustard, finely diced celery, and fresh chives. It's a clean, classic combination where every ingredient earns its place. A pinch of cayenne is optional but adds a subtle warmth that plays beautifully against the cool, rich filling. The recipe makes four generous rolls, so it's perfect for a small dinner party or a weekend treat that feels genuinely celebratory. If you've ever felt like a lobster roll was off the table, this one is here to prove otherwise.
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Learn more →Ingredients
4 servings
For the rolls
- 4 gluten free hot dog buns (top-split style preferred)
- 2 tbsp unsalted butter, softened
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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