Low FODMAP New England Lobster Rolls
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Learn more →Ingredients
4 servings
For the lobster filling
- 2 lb cooked lobster meat (from about 4 live 1.25-lb lobsters, or high-quality fresh-cooked lobster meat), cut into ¾-inch chunks
- ⅓ cup mayonnaise
- 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.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh chives, thinly sliced
- ¼ tsp kosher salt, plus more to taste
- ⅛ tsp white pepper
For the rolls
- 4 split-top hot dog buns
- 2 tbsp unsalted butter, softened
For serving
- lemon wedges, for serving (optional)
- kettle-style potato chips, for serving (optional)
Instructions
- 1
If cooking live lobsters, bring a large pot of heavily salted water to a rolling boil. Add the lobsters headfirst, cover, and cook for 9–11 minutes, until the shells are bright red and the tail meat is opaque and firm throughout — an instant-read thermometer inserted into the thickest part of the tail should read 145°F (63°C). Transfer to a colander and run under cold water for 2 minutes to stop the cooking.
- 2
Once cool enough to handle, crack the claws, knuckles, and tails and remove all the meat. Cut into 3/4-inch chunks, picking out any shell fragments. Pat the meat dry with paper towels, then refrigerate uncovered for at least 30 minutes, until fully chilled.
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