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.