BLT Lobster Roll Salad - Low Carb & Paleo
This delicious low carb BLT lobster roll salad is bulked up with healthy cauliflower and is super delicious! Paleo, Whole 30 and Keto friendly! Sub shrimp or chicken if desired.
This delicious low carb BLT lobster roll salad is bulked up with healthy cauliflower and is super delicious! Paleo, Whole 30 and Keto friendly! Sub shrimp or chicken if desired.
- Carbohydrate 8.46432499831601 g
- Cholesterol 131.6 mg
- Fat 14.0527916664239 g
- Fiber 1.38945833419781 g
- Protein 41.2835249992365 g
- Saturated Fat 4.22204374993693 g
- Serving Size 1 1 serving (211g)
- Sodium 980.100833331254 mg
- Sugar 7.0748666641182 g
- Trans Fat 2.02708583329353 g
- Calories 333 calories
Step-by-step
- 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.
Traditional lobster rolls rely heavily on toasted split-top brioche buns to anchor rich seafood, but swapping bread for chilled cauliflower florets fundamentally changes the structural integrity of the dish. Cook the cauliflower florets until they reach a tender fork-pierced stage, then chill them completely in the refrigerator for at least 30 minutes before mixing; excess residual heat will melt the mayonnaise and release unwanted moisture into the salad. Combining tender crustacean meat with chopped bacon requires careful salt management because cured pork introduces significantly higher sodium levels than plain boiled seafood.
Substitutions demand technical adjustments when modifying this composition for different proteins. Raw shrimp can replace lobster if poached gently in simmering water held at 180 degrees Fahrenheit for precisely three minutes until opaque, avoiding the rubbery texture caused by high-heat boiling. Boneless chicken breast offers another viable alternative, provided it is diced evenly and cooled entirely before coating. Fresh tarragon brings an anise note that cuts through rich mayonnaise emulsions, though finely minced flat-leaf parsley serves as a neutral substitute if herb potency needs toning down.
Crisp romaine or butterhead leaves function best as edible vessels, holding their shape without tearing under the weight of the heavy mayonnaise binder. Pair this chilled platter with dry sparkling wine or crisp mineral-driven white wine like Albariño, whose high acidity cleanses the palate between rich bites of bacon fat and creamy dressing.
