Dairy-Free Lobster Rolls
These lobster rolls are decadent, but deliciously light and fresh. Sweet, creamy lobster meat stuffed into a buttery, toasted, vegan brioche bun—a New England classic with a dairy-free twist.
- 4 5oz lobster tails, fresh or frozen
- vegan butter
- 1 lemon
- 2 tbsp vegan mayonnaise
- 2 tbsp chopped chives
- 2 vegan brioche rolls or soft bun of your choice
- Make sure lobster is totally dethawed if using frozen. Bring a large pot of salted water to a boil and add the lobster. Cook about ~5 min until shells are bright red, tails have curled, and flesh is translucent and pinkish-white.*
- Let the lobster tails cool a bit before moving on to the next step.
- Place the tails shell side up, use a knife to cut them in half and then use your fingers to peel back the shell and remove the meat. Pat meat dry of any excess water.
- Chop lobster meat into small pieces and add to a bowl along with the mayo and chives. Stir to combine, then add lemon juice and stir again. Season to taste with salt & pepper.
- Heat a pan over medium-high and generously butter both outer sides of the bread roll.**(see recipe notes) Toast the roll in the pan until a golden crust has formed, then set aside.
- Divide the lobster meat and stuff into the buns. Enjoy!
* my lobster tails were 5oz Maine lobster tails, but cook about 1 min per ounce if your tails are a different size ** If you can find New England style split top hot dog buns, use those, but here in London they’ve never heard of such a thing. Any hot dog bun will work… I used vegan brioche rolls and cut a pocket into the side, careful not to push the knife through to the other side, before toasting. You want the outside butter toasted and the inside soft and fluffy.