Low FODMAP Gluten Free Lobster Rolls
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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
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 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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