FEATURED ON WMUR’S COOKS CORNER
As a native New Yorker, and someone with a pretty bad gluten allergy, it took me some time to really understand what all the hubbub over lobster rolls was all about here in New England. Last year I had some fresh lobster meat left over from a friend’s birthday celebration, and so I decided to make my very first lobster roll. On a toasty gluten free roll, it was one of the most amazing things I had ever tried! Sweet, tangy and perfectly succulent. It was so good I was actually sad when I was done eating. So here it is. So good you won’t be able to stop eating it, so make extra!
1-2 lbs cooked lobster meat (chunks)
2 Tablespoons Mayonnaise
1 Tablespoon Cucina Aurora Zesty Lemon Infused Olive Oil
1 stalk celery, finely chopped
Fresh Parsley to taste
Cucina Aurora Veggie Dill Mix, to taste
2 split top long rolls
In a medium size bowl, combine lobster meat, olive oil, mayonnaise, celery, veggie dill dip, and parsley. Mix well to coat. Divide mixture in half and scoop onto two rolls. Eat immediately and enjoy!
*substitute gluten free rolls to make this recipe Gluten Free*
