Lobster Roll Tartlets
This gluten-free, dairy-free spin on the classic lobster roll layers warm lobster over a zesty chive slaw and crisp grain-free tartlets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepaleodiet.com.
Cooking tools:
- Tartlet tins
- Round cutter
- Meat tenderizer
- Nutcracker
- Microplane
- Fine-mesh sieve
- Cheesecloth
- Stockpot
- Saucepan
- Oven
- Baking sheet
- Mixing bowl
- Cutting board
- Chef's knife
- Parchment paper
- Plastic wrap
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 1 cup almond flour
- 1 Tbsp. coconut flour
- 1 egg
- 31⁄2 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 cup raw pecan halves
- 2 Tbsp. unsweetened coconut flakes
- Ice (for chilling)
- Microgreens, for optional garnish
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