It’s lobster season both here in Belize and in the United States, meaning lobster lovers everywhere are rejoicing!
For those of you who just don’t get what all the fuss is about, you can substitute shrimp or even chicken in this BLT Lobster Roll Salad recipe and it will be different but still delicious!
Lobster is big business here in Belize. Every major seaside town and island has its own Lobster Festival in the month of June, and every restaurant is featuring lobster for breakfast, lunch and dinner! It’s pretty awesome if you’re a lobster lover like I am!
We even have a local fisherman who delivers fresh lobster tails (Caribbean lobsters don’t have claws unfortunately) to my door a couple of times a week for $5 belize (that’s $2.50 US!) per tail! ?
Mr. Hungry likes to spearfish, and we recently went out on a friend’s boat for the day. The guys got us a bunch of lobsters, and then we went and hung out on our favorite beach on one of the uninhabited islands behind San Pedro.
The girls drank rum and cokes in our inner tubes while the guys did the cooking for a change – it was fantastic!!
Eating freshly caught grilled lobsters on the beach at sunset ranks up there with one of the coolest things ever. It’s one of the perks of living in Belize (and having great friends with a boat,) and it definitely makes up for the frustrating days when there is no power, no water, and no internet for hours at a time!
Since you don’t all have access to abundant and cheap lobster like I do right now, I came up with a delicious lobster roll salad recipe that I think makes even a small amount of lobster stretch and taste amazing!
I love a good lobster roll, but when you’re gluten free or low carb, eating it without the bun can be disappointing.
I’ve made lobster rolls in lettuce wraps before and it was tasty, but this time I made the filling with a mixture of lobster and cooked cauliflower to bulk it up and make the lobster go further. I used tarragon as my herb (though you could change that up according to your preference) and topped it off with chopped tomatoes and bacon, giving it a tasty BLT vibe!
Honestly, you could stop short of adding the lettuce, tomato and bacon and just eat this right out of the bowl with just the lobster, cauliflower, mayo, and tarragon. This is absolutely the best case scenario of a few tasty ingredients that perfectly complement each other and don’t require anything else.
That being said, the BLT version is fun and certainly doesn’t hurt it at all! I mean, it’s bacon people!
As I mentioned above, you could easily substitute cooked shrimp or chicken and it would be just as delicious. With chicken you may want to add more seasonings (maybe Cajun?) since you won’t get the subtle sweetness from chicken that comes from the lobster or shrimp.
This recipe isn’t just low carb and Paleo, it’s also dairy free, nut free, gluten free and even Whole 30 approved if you can purchase a Whole 30 approved mayonnaise – or just make your own.
If you’re a lobster fan, I highly recommend giving this easy and satisfying BLT lobster roll salad recipe a try! Then be sure to report back ASAP!
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- 2 cups cooked lobster meat, chopped into bite sized pieces
- 1 1/2 cups cauliflower florets, cooked until tender and chilled
- 1/2 cup sugar free mayonnaise
- 1 tsp fresh tarragon leaves, chopped
- 8 fresh romaine lettuce leaves
- 1/2 cup chopped tomatoes
- 1/2 cup cooked bacon, chopped
- Combine the cooked lobster, cooked cauliflower, mayonnaise and tarragon in a medium bowl. Stir until well combined and creamy.
- Lay the lettuce leaves on a platter. Divide the lobster salad mixture between the 8 leaves. Sprinkle with chopped tomatoes and chopped bacon.
- Serve cold or at room temperature.