This recipe puts an Asian twist on the classic New England lobster roll.
- 2 2-pound lobsters, steamed and cooled
- ¼ cup chopped cilantro
- 1 stalk celery, diced
- 2 green onions, diced
- 3 Thai basil leaves, chopped
- 1 teaspoon pepper
- 1 lime
- 2 tablespoons Greek yogurt
- 4 gluten-free hot dog rolls, such as Sweet Christine’s
Remove all the meat from the lobster and place in a bowl. Chop the big pieces.
Add cilantro, celery, green onion, basil, pepper and the juice and zest of the lime.
Stir together and add yogurt. Mix well.
Chill in the refrigerator for 20 minutes.
While the lobster salad is cooling, spray the outside of the buns with gluten-free cooking spray and broil them for a few minutes. Watch so they don’t burn.
Spoon one-quarter of the lobster salad into each roll.
Calories: 280, Carbohydrates: 30 g, Protein: 27 g, Fat: 6 g, Cholesterol: 170 mg, Sodium: 840, Fiber: 4 g
Laura Hahn, winner of Philadelphia’s 2012 NBC Next Local TV Chef competition, operates a restaurant consulting company and hosts her own cooking show on Ehow.com. She entered the chef competition shortly after being diagnosed with gluten sensitivity. She blogs about gluten-free food at GuiltFreeFoodieCutie.com.