When you imagine a Northeast summer, the allure of a classic lobster roll comes to mind, bursting with buttery richness and tender seafood. This Lobster Roll Tartlet recipe takes that beloved tradition to new heights, reimagining the dish with golden, crisp tartlets that are both elegant and inclusive, catering to those who enjoy gluten-free and dairy-free meals.
Fresh lobster is a nutritional powerhouse, loaded with protein, omega-3 fatty acids, and essential vitamins that nourish the body. Paired with a zesty slaw and hints of indulgence, it’s a fresh take on a coastal favorite.
What about the butter, you ask? The use of a vegan butter alternative, made from whole-food ingredients like pecans and coconut flakes, ensures an indulgent drizzle without compromising on dietary needs. For those preparing live lobster, this recipe guides you through humane and ethical steps, empowering you to respectfully and confidently handle this ingredient.
Prefer the hands-on roll experience? No problem! Swap the tartlets for delicate, gluten-free crepes to wrap the lobster and slaw into a satisfying bundle.
Paleo Crepe Shells
Ingredients
- ¾ cup blanched almond flour
- ½ cup arrowroot starch
- 3 eggs, room temperature
- ¾ cup almond milk, room temperature
- ¼ tsp. baking soda (omit if following TRUEPALEO™ guidelines)
- 2 Tbsp. coconut oil, melted, plus more for greasing
Optional: Use additional vegan “browned butter” (from the full recipe below) in place of coconut oil to deepen flavor.
Directions
- In a large mixing bowl, whisk almond flour, arrowroot starch, eggs, milk, baking soda, and melted coconut oil until smooth. Let batter rest for 5 to 10 minutes to allow air bubbles to settle.
- Heat coconut oil in an 8- to 10-inch skillet over medium heat.
- Pour approximately ¼ cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter into a thin, even layer.
- Cook for 60 to 90 seconds, or until the edges lift and the underside is lightly golden. Gently flip crepe and cook an additional 30 to 60 seconds.
- Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, re-greasing the pan as needed.
Cooking, much like eating, can be a communal joy. Elliott and his girlfriend, Heather, embody this as they divide and conquer in their Denver kitchen, demonstrating just how fulfilling it can be to collaborate on something delicious. Their dynamic of baker and cook transforms what could be a solo project into an interactive, shared experience perfect for gatherings or special occasions. These Lobster Roll Tartlets are proof that great food not only tastes incredible but also brings people closer together, creating lasting memories bite by bite.
Photo: Griffin McMath
Photo: Griffin McMath
Photo: Griffin McMath
TIPS:
- Boiled lobster is best enjoyed immediately after being chilled and shelled. We do not recommend prepping ahead.
- When dispatching the lobster, some postmortem twitching is normal (muscle spasms).
- If you can’t find Paleo mayonnaise at the store, make some yourself with our homemade recipe.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
Love our recipes? Make going Paleo even easier and download our 7-Day, 14-Day, and 28-Day digital meal plans!
Lobster Roll Tartlets
- Recipe by: Elliott Baron
- Serves: 12 tartlets
- Meal: Dinner
- Serves: 12 tartlets
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
Ingredients
1 cups almond flour
1 tbsp coconut flour
1 egg
3 1/2 tbsp melted coconut oil, divided
1/2 tsp baking soda
1/2 medium green cabbage, finely shredded
1/2 yellow onion, thinly sliced
4 celery stalks, diced
1 lemon, zested
3 tbsp Paleo mayonnaise
2 tbsp fresh chives, chopped
3 whole live lobsters (~1.5 lbs each)
1/4 cups raw pecan halves
2 tbsp unsweetened coconut flakes
Ice (for chilling)
Microgreens, for optional garnish
Directions
Preheat oven to 350°F.
In a mixing bowl, combine almond flour, coconut flour, egg, 1½ tablespoons coconut oil, and baking soda. (If dough is too dry or crumbly, add 1 tablespoon cold water and mix until pliable.)
Gather dough into a single ball. Wrap and chill in the refrigerator for 1 hour.
After chilling, roll dough between two sheets of parchment paper until about ⅛-inch thick. Use a round cutter (matched to your tartlet mold size) to cut out circles of dough.
To shape the tartlets, layer dough rounds between pull-apart metal tartlet tins, placing a tin between each dough layer, all molds facing down. Do not stack more than 3 at a time.
Place stacked tins on a baking sheet and bake for 20–25 minutes, until tartlet shells are golden and firm. Set tartlets aside to let cool completely.
In a large bowl, toss cabbage, onion, celery, lemon zest, Paleo mayo, and chives until evenly coated. Store in fridge until ready to assemble.
Fill a large stockpot with water and bring to a rolling boil. Dispatch live lobsters by swiftly cutting through the center of the head and torso with a sharp knife. Place in boiling water, cooking for 7 minutes per pound. Transfer cooked lobsters immediately to an ice bath and chill for 5 minutes.
To extract the meat, twist off claws and tail. Use seafood tools or a meat mallet to carefully crack shells and remove the meat in whole pieces, if possible. Discard shell parts and set meat aside.
Make the vegan browned butter: In a small saucepan, heat pecans, coconut flakes, and 2 tablespoons coconut oil over low heat. Simmer 4–5 minutes, stirring occasionally, until fragrant and golden. Strain out solids using a fine mesh sieve or cheesecloth. Set aside and keep warm for serving.
Assemble the tartlets: Spoon 1 heaping tablespoon of slaw into each tartlet shell. Top with chunks of lobster meat, drizzle with 1 teaspoon vegan browned butter, and garnish with microgreens if desired. Serve immediately.
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