Lobster Rolls

While I am not from Maine and I can’t ever recall being in Maine.  Maybe one day.   I have had a lobster roll at a restaurant located in the Smithsonian in Washington DC.  According to Wikipedia:  “A lobster roll is a kind of sandwich filled with lobster meat. ” Makes sense.  If you are going to have a sandwich one of the main ingredients must be some form of bread.  Right?

Wikipedia goes on to say that:  “Lobster rolls prepared in Maine generally have several common characteristics: first, the roll itself is a regular split hot dog roll that has been lightly buttered on the outside and lightly grilled. ” And this roll is the focus of this post. 

I have been able to enjoy Udis Hot Dog Buns.  They are very convenient if you happen to have them in the freezer.  While they are not readily available in my area they can be purchased on Amazon.  A case of 6 will run $55.  Ouch!

There are 6 buns per pack times 6 packs that equals 36 buns.  Now if you are having a large cookout that is great but for those of us who enjoy a good roll with our hot dog it might take awhile to finish the lot.   I’m not saying that Amazon is the only place you can get them.  That is just an option.  If you are going to order there will most likely be shipping charges.

So enter the lobster roll bun.  The making of this bun requires a special pan which fortunately for me was purchased several years ago.  Now for gluten eaters finding a recipe for the lobster roll buns really isn’t a problem.  A Google search will yield a number of hits.  Do a gluten free search.  What happens?  Right….no recipe.

Well I tried making the rolls using a gluten free recipe for hot dog buns.  Not a pretty sight.  I don’t think the fault lay in the recipe so much as my error.  I thought about how to rectify the situation without having an overload of bread crumbs in the freezer.  My baking disasters usually take on the form of bread crumbs or bread cubes for croutons, etc.

A brilliant thought popped into my head.  Pamela’s Products!  I have had pretty good success with the all-purpose bread mix.  By the way, Pamela’s Products are available to me locally.  So anyway, I got out my trusty stash of bread mix and with a little tweaking had a hot dog today on a soft, homemade lobster roll.  The bread rose well.  It freezes and defrosts well.  The rolls did seem a little oily but I think that was again my doing.  I will post the recipe and what I did plus what I will try next time.  In the meantime, if someone happens to try it before I do comments would be appreciated.

Gluten Free Lobster Rolls

3 1/4 cup Pamela’s Bread/Flour Mix
1/4 cup Expandex Modified Tapioca Starch
1/4 cup instant mashed potato flakes
1/4 cup of oil (I used coconut oil.)
2 eggs (large), room temperature combined with water (See below how much.)
2 1/4 tsp. active dry yeast

Spray a special hotdog roll pan with nonstick cooking spray.  Set aside. 

Use a heavy duty stand mixer to mix the dough.  Add the flour mix, tapioca starch and mashed potato flakes to a large mixing bowl.  Using wire whisk, blend on low to thoroughly combine.

Break the eggs into a 2 cup measuring cup.  Add in oil and enough warm water to make 2 cups.  Add mixture to flour mix and using wire whisk attachment, beat on medium/high for 3 minutes.  Pour the batter into prepared pan.  Spread evenly while smoothing top with slightly damp rubber spatula.

Spray the top of a flat cookie sheet with nonstick cooking spray and place over the top of the pan.  Allow dough to rest for 1 hour.  It will rise while resting and the cookie sheet will help to ensure
that it rises evenly. 

Preheat oven to 350 degrees and place dough in oven covered with baking sheet.  Bake for 15 to 20 minutes.  Remove cookie sheet and either brush with 1 tablespoon of melted butter or do an egg white wash using 1 egg white that has been lightly beaten with 2 tablespoons of water.  This is what I think I should have done and not what I actually did.  Actually, I poured about 3 tablespoons melted butter over the top before starting to bake.  To much butter and I think the egg white wash will work much better.

Return to oven and continue to bake 15 to 20 minutes longer or until a wooden toothpick inserted off center comes out clean.  Remove from oven and allow rolls to rest for 5 minutes.  Pour out onto a cooling rack.  Cover with clean kitchen towel and cool completely.  When cool, use a bread knife to cut into 10 rolls. 

To serve, lightly butter the cut sides of the roll and toast in an open skillet until lightly brown.  Cut down the center of the roll with a bread knife and fill with your favorite fillings or your favorite gluten free hot dog. 

Like I said if anybody tries this please let me know how it worked.  


Leave a Reply

Your email address will not be published. Required fields are marked *