Gluten-Free Lobster Rolls
2016-08-02 12:47:14
Serves 4
Since I avoid canola oil at all costs during my pregnancy, I stay away from mayonnaise (it's typically made with toxic canola oil) while eating out. However, if you're like me and craving a good lobster roll this summer, I've got you covered. Lobster is a rich source of protein (for your growing baby) and selenium (for fertility and thyroid health) and also contains zinc (for a healthy immune system), vitamin B12 (boosts the endometrium lining in egg fertilization), magnesium (helps prevent leg cramps, preeclampsia, and early contractions), vitamin E (for healthy skin) and a small amount of brain-boosting omega-3 fatty acids. Lobster actually has one of the highest levels of copper of any food, which is extremely beneficial for anemia since it helps your body regulate iron levels. Lobster is safe to eat during pregnancy but does have a slightly moderate amount of mercury so make sure to limit yourself to 1 serving a week.
Prep Time
20 min
Cook Time
10 min
Nutrition Facts
Serving Size
335g
Servings
4
Amount Per Serving
Calories 328
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 458mg
153%
Sodium 1565mg
65%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 60g
Vitamin A
10%
Vitamin C
3%
Calcium
31%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- -3 1 1/4-pound live lobsters
- -1 celery stalk, organic, finely chopped (about 1/4 cup)
- -4 Tbsp mayonnaise (made without canola or soybean oil. See note below)
- -2 Tbsp fresh lemon juice
- -Pinch of cayenne pepper (optional)
- -8 bibb lettuce leaves
Instructions
- 1. Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobsters until they turn bright red, about 10 minutes. Using tongs, plunge the lobsters into the ice-water bath for 2 minutes, then drain.
- 2. Twist off the lobster tails and claws and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour.
- 3. In a large bowl, mix the lobster meat with the celery. Whisk the mayonnaise and lemon juice and season with salt and pepper. Fold the mixture in with the lobster and sprinkle lightly with cayenne pepper until well blended.
- 4. Stack 2 lettuce leaves and place a large spoonful of lobster inside. Serve chilled.
Notes
- I love Sir Kensington's Class Mayo made with sunflower seed oil. It's Non-GMO and made with free-range eggs.
Health Chef Lindsey http://healthcheflindsey.com/
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