Lectin Free Lobster Roll

Lobster salad with saffron, dill, lemon, celery and red onion on a Lectin Free Gourmet sourdough hoagie roll with radish sprouts makes lunch exciting.

Lectin Free Gourmet Lobster Roll

Lobster rolls are all the rage. And when you're lectin free, something as luxurious as this must be off limits, right? WRONG! Since I started making my Lectin Free Sourdough bread, life got a lot better. Now, anything seems possible — even those lobster rolls everyone's raving about.


To make this amazing sandwich, you'll preferably start with my LFG sourdough hoagie recipe. These are just mini sourdough baguettes. The sourdough really makes the sandwich. But you could also use an alternative lectin free or paleo bread if you haven't planned ahead.


The lobster salad inside the bread is seasoned with saffron and dill and mixed lemon juice and homemade avocado oil mayonnaise. Celery, red pearl onions and radish sprouts give the sandwich a signature bite. Read on for the full recipe.


The Recipe


(makes 2 lobster rolls)


LFG Lobster Rolls

(2) 4 oz Wild Caught Lobster Tail

1 Celery Stalk chopped

2 Red Pearl Onion finely sliced

1 Pinch Saffron

1 Sprig Fresh Dill chopped

4 T Mayonnaise (Homemade or one made with avocado oil)

1 Handful Radish Sprouts

1/4 t Salt

1/4 t Pepper

2 LFG Sourdough Hoagie Roll


Instructions:


Step 1: Steam the Lobster Tail

With a sharp knife or kitchen shears, split the lobster tails down the back right up to the tail fans. Pull the meat up through the split, without pulling it completely out, all meat to rest on the shell. This will help the lobster tails steam evenly. Next, in a steamer pan, steam the lobster tails covered for about 3 - 4 minutes or until the lobster meat turns pink and is no longer translucent. Do not overcook or it will be rubbery. Allow to cool. Then pull the meat out completely separating it from the shells.


Step 2: Prepare the Lobster Roll Filling

Cut the steamed lobster meat into 1/2 inch chunks. Dice the celery stalk and slice the pearl onion. In a medium bowl combine, the lobster, celery and onion. Add saffron, dill, salt and pepper. Add the mayonnaise and stir all the ingredients together until well incorporated.


Step 3: Assemble the Lobster Roll

Slice the hoagie rolls horizontally. Butter the inside of the rolls. Create a bed of fresh radish sprouts on the bottom half of roll. Spoon about 1/2 of the lobster filling on top of the sprouts. Place the crusty half of the hoagie roll on top.


Pairs great with Champagne. Enjoy!

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