Lobster rolls are traditionally made with hot dog buns, but when I saw that Unbun Foods had gluten free, keto, and paleo baguettes, I knew instantly that I wanted to create a gluten free version of this East Coast tradition.
This recipe is easier than you would think and can be made in little to no time. You can use either frozen lobster or fresh lobster, however, be sure to fully defrost the frozen lobster tail before cooking.
I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.
2 Unbaguettes, cut in half and sliced open in the center
4 lobster tails
1/3 cup celery, finely chopped
1/3 cup gluten free mayonnaise
1 tablespoon chives, chopped
1 tablespoon parsley
1 tablespoon lemon juice
Preheat oven to 450 degrees Fahrenheit. Butterfly lobster tail by using a shear knife. Place lobster shell side up on a cutting board. On the end near the fin, pierce the shell and continue to cut the shell until you reach the other end. Pull the shell away from the lobster meat and gentle lift up the meat away from the inner part of the shell. Tuck in the outer shell so that it sits under the lobster meat.
Melt butter about 1 tablespoon of butter in the microwave for 15-20 seconds and brush over lobster tails. Continue to season the lobster tails with salt, garlic, rosemary, and lemon juice. Place lobster tails on a parchment lined backing sheet and bake in oven for 12-15 minutes until lobster is cooked fully.
Remove lobster from oven and let sit on a cooling rack for about 5 minutes. Cut up lobster meat into bite size pieces, about 1 inch large.
In a bowl, combine lobster, mayonnaise, chopped celery, chives, parsley, and lemon juice. Stir well until all ingredients are combinded.
Brush melted butter over each half of Unbaguettes and warm on medium heat frying pan.
Using a spoon, scoop in lobster filling into the warmed Unbaguettes and serve warm. Enjoy!