We usually spend Fourth of July in Maine with our whole extended family—all 31 of us!—and kick off the celebration with my grandmother’s famous lobster rolls. Up there, we can go to our local grocery store and watch them pull fresh lobsters out of the water right off the dock! We have a couple tricks to make our lobster rolls a bit healthier, but they are still just good old summertime deliciousness.
- 1 whole-wheat hotdog bun, 1 teaspoon Virgin Coconut Oil, 1 cup cooled and cooked lobster meat, 1 tablespoon Vegenaise, 1 teaspoon finely chopped chives, 1 teaspoon finely chopped tarragon, 1 avocado, 3 teaspoons finely diced sweet onion (Vidalia is ideal),
- Spread a thin layer of Virgin Coconut Oil on the outside of a whole-wheat hot dog bun and place in the oven to brown. You can also do this by lightly frying the outside of each bun with coconut oil in a pan.
- Mix cooled, fully-cooked, fresh lobster meat in a bowl with Vegenaise (Vegan Mayo substitute), chives, tarragon, freshly cracked pepper and sea salt.
- In a separate bowl, combine ripe avocado with sweet onion and lemon juice. Spread this mixture on the inside of the toasted bun, fill with lobster mixture, and enjoy!