Homemade Gluten Free Lobster Rolls
Like Connecticut's version, these Gluten Free Lobster Rolls are warm and buttery. They're AMAZING and you won't believe they're gluten free!
- Prep time
- 45 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 brioche gluten free hot dog buns ((a store bought bun may be substituted))
- 1½ lbs (680g) lobster meat ((I bought frozen lobster meat from my local Wegman's and thawed it))
- 8 tbsp (113g) butter, 2 tbsp softened for the buns and 6 tbsp for the lobster
- 2 tbsp fresh tarragon, finely chopped ((chives and/or parsley may be substituted))
- pinch of salt
- fresh lemon wedges, for serving
Instructions
- 1
Make brioche buns according to recipe instructions.
- 2
Spread the 2 tbsp of softened butter on the sides of the buns. Toast them on both sides in a dry skillet over medium-low heat. Remove and cut slits into the tops of each with a serrated bread knife; set aside.
- 3
In the same skillet, melt the 6 tbsp of butter over medium-low heat. Add the lobster meat and gently heat through, about 2-3 minutes. Sprinkle in the tarragon and remove from the heat.
- 4
Open the split buns and spoon the lobster meat with a slotted spoon between the buns. Drizzle any remaining butter over and serve immediately. Components can be prepared in advance and assembled right before serving.