Lobster Roll Chaffles
Equipment
Ingredients
- 3 tablespoons butter or lard if dairy free
- 1 pound lobster meat I used a package of Butcherbox lobster pieces
- 1 ½ teaspoons Redmond Real salt divided (use code MARIA15 for 15% off)
- 1 teaspoon fresh ground pepper divided
- 4 cloves garlic minced
- 1 large shallot minced
- 3 teaspoon lemon juice
- 1 tablespoon fresh tarragon chopped
- 1/3 cup mayonnaise Click HERE
- ¼ cup finely diced celery
- 1 dash hot sauce
CHAFFLES:
- 2 cup shredded mozzarella or ground pork rinds if dairy free
- 4 large eggs
- 1 teaspoon smoked paprika
- Avocado Oil Spray for greasing chaffle maker
OPTIONAL:
- lettuce shredded, for serving
Instructions
- Place the butter into a large skillet. Heat to medium heat. Add the garlic and shallots and cook for 4 minutes, or until shallots are soft. Season the lobster meat with 1 teaspoon salt and ½ teaspoon pepper. Add the lobster meat to the skillet and increase heat to medium high. Add the lemon and tarragon. Cook for 5 minutes or until lobster meat is cooked through and no longer opaque.
- Place the cooked lobster meat with the drippings from the skillet in large bowl.
- In a separate, smaller bowl combine the mayonnaise, celery, hot sauce, and the rest of the salt and pepper. Pour the dressing into the cooked lobster meat and mix well. Set aside while you make the chaffles.
- Make the chaffles. Preheat a mini chaffle maker.
- Place the cheese, egg and paprika into a small bowl and use a fork to combine well.
- Grease the chaffle maker with avocado oil spray and place 2 tablespoons of the mixture into the chaffle maker and press the maker down. Cook the chaffle for 2 to 3 minutes or until golden brown and cooked through.
- Remove from chaffle maker and repeat with remaining batter.
- Divide the lobster salad between 4 chaffles. Garnish with shredded lettuce if desired.
Nutrition
Calories: 530 | Fat: 41g | Protein: 41g | Carbohydrates: 6g | Fiber: 1g | P:E Ratio: 0.9