These gluten-free lobster rolls are here to whisk your taste buds away on a summer vacation. Perfectly sautéed lobster meat embraced by a creamy mayo mixture then served on a golden brown gluten-free bun – the perfect seafood sensation for any occasion.
Thanks to the delicious, herb-infused mayo mixture, these lobster rolls are next level. The creamy mayo combined with the satisfying crunch of chopped celery creates the perfect texture to compliment succulent lobster. When I say these are restaurant quality, I mean it.
I’ve been gluten-free for quite some time now so I know it can be difficult to find good gluten-free sourdough bread or buns. However, the Canyon Bakehouse sub rolls toast perfectly for that toasted, golden-brown, sandwich roll we all know and love. You won’t even know this recipe is gluten-free.
This recipe alone is easy enough for family dinners and impressive enough for special events, but it’s always a good idea to serve them with gluten free corn bread or sweet potato fries for a complete meal.
Why you’ll love these lobster rolls
- They’re perfect for beach picnics, summer dinners, or a quick and delicious meal.
- The fresh lobster meat is sautéed in butter for a rich, indulgent flavor.
- Our homemade mayo mixture has the right amount of crunch for the perfect texture.
- You can make these rolls in just 10 minutes for an easy lunch or dinner.
- These subs pair well with a variety of different side dishes.
Are lobster rolls typically gluten-free?
No, lobster rolls are served on a wheat-based bun or another gluten containing sub. However, it’s very easy to make them gluten-free by using a gluten-free bun.
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Also, most restaurants now have gluten-free options when ordering lobster rolls and other sandwiches.
The ingredients
- Lobster – I like to use fresh lobster for a better taste and texture. However, frozen lobster will work.
- Rolls – Canyon Bakehouse subs are our favorite but you can use your favorite rolls. But there are other popular brands. Do note, that a hot dog bun will also work.
- Butter – Although using grass-fed butter is optional, I think that it has a deeper flavor.
- Mayo – Using a high quality and full fat mayo is an easy way to elevate this recipe.
- Celery – Adding minced celery to the mayo mixture creates the satisfying crunch that takes this recipe to the next level.
- Spices – I like using parsley flakes, chives, dill, lemon juice, salt, and pepper to enhance this recipe.
Can I use canned or frozen meat in lobster rolls?
Yes, you can use canned or frozen lobster meat for convenience. If you’re using frozen, make sure it’s properly thawed and drained before cooking.
The taste and texture may differ depending on the type of lobster you use. Make sure to use a paper towel to remove excess moisture from lobster before cooking.
How to make lobster rolls
Step 1: Cook lobster
In a large pan, cook the lobster in lobster over medium heat for a few minutes.
Step 2: Make the mayo
While the lobster is cooking, combine the mayo, celery, and spices into a large bowl.
Step 3: Toast
Toast the bread in the same pan as the lobster and melted butter.
Step 4: Combine
Toss the lobster in the mayo mixture and serve on warm lobster rolls.
Pro tip: Add more flavor to your lobster tails by sautéing the butter with garlic or fresh herbs. This subtle addition will take your sandwich from good to great.
Tips for success
- Experiment with seasonings like old bay or smoked paprika for a unique flavor. These can add depth and complexity to the classic sandwich.
- On top of lemon juice, feel free to add a little lemon zest to the mayo mixture. This will enhance the overall freshness of the mayo dressing.
- If you have the time, consider making your own homemade gluten free buns.
What should I serve with lobster rolls?
You can pair these lobster rolls with the classic gluten-free mashed potatoes, a salad bar, or instant pot carrots for a healthy side dish. One of the best things about this recipe is that is goes with so many different side dishes.
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Gluten Free Lobster Rolls
Ingredients
- 4 gluten free sub rolls (we like Canyon Bakehouse)
- 1 pound lobster meat, drained and rinsed
- 4 tablespoons butter, divided
- 1/4 cup minced celery
- 1/4 cup mayonnaise
- 1 tablespoon fresh chives, chopped
- 1/2 teaspoon parsley
- 1/2 teaspoon dill
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- In a large frying pan, melt 2 tablespoons of butter and sauté the lobster meat over medium heat for 2-3 minutes turning once half way through
- Meanwhile, mix up the mayonnaise, celery, spices, lemon juice and salt/pepper in a bowl
- Once meat is cooked, remove it to a bowl and set aside
- Wipe out the pan and add the other 2 tablespoons of butter
- Once melted, toast the sub rolls on both sides until golden brown
- Toss cooked meat in the mayo mixture and add it to the toasted buns (feel free to top with more fresh lemon juice)
Notes
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- Experiment with seasonings like old bay or smoked paprika for a unique flavor. These can add depth and complexity to the classic sandwich.
-
- On top of lemon juice, feel free to add a little lemon zest to the mayo mixture. This will enhance the overall freshness of the mayo dressing.
-
- If you have the time, consider making your own homemade gluten free buns.
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