I love lobster rolls and lobster tacos. I had a lobster roll this summer in old Montreal by the water at Muvbox http://www.muvbox.ca/en (we were actually out for a run and had to stop for a lobster roll!)
Lobster tacos were always amazing at Bymark http://bymark.mcewangroup.ca/with their slight Asian influenced flavour. Their shrimp version is quite good as well.
Sometimes, I am lucky enough to have lobster cooked for me by my parents. Then, I make lobster sandwiches for our family. The inspiration for lobster tacos came recently when my mom mentioned she couldn’t have a lobster roll while she is not eating bread. Here are the loose recipes for both a lobster roll and a lobster taco. The taco idea can be used as a gluten free substitute for various sandwiches, if the soft corn tortilla is appealing enough for you.
Small dinner rolls ( I like Cobs bread www.cobsbread.com)
cooked lobster, shrimp or crab meat
chopped green onion
Old Bay seasoning
salt and pepper
This is a loose recipe for whatever quantity of lobster you have on hand. I would suggest 1 tablespoon of celery, green onion, and mayonnaise for every cup of cooked lobster you have. In a bowl, combine lobster, celery, green onion and mayonnaise. Season mixture with Old Bay seasoning, lemon juice, salt and pepper to your taste. Spoon into sliced rolls-enjoy!
Chopped, cooked lobster, shrimp, or crab
Warm tortilla in a pan. Spread guacamole onto tortilla and top with chopped lobster, cilantro and hot sauce. Enjoy!